APRICOT CHICKEN

serves / 4

½ cup plain flour 1 tsp ground turmeric 2 tsp dukkah 8 free-range chicken drumsticks 2 tbsp extra-virgin olive oil 1 tsp Promite or other yeast extract–based spread (optional) 600ml apricot nectar ¼ cauliflower, cut into small florets 5-6 apricots, halved (fresh or tinned) 1 tsp apple-cider vinegar salt flakes to taste rice to serve

Put the flour and spices in a bowl, add two of the drumsticks and shake to coat. Remove and set aside on a plate, then repeat with the remaining drumsticks.

Heat 1 tbsp of the olive oil in a large saucepan over a medium heat. Add half the drumsticks and brown all over. Remove from the pan and set aside, then add the rest of the oil and repeat with the remaining drumsticks, setting them aside once browned along with the first batch.

Add the Promite, nectar and 100ml water to the pan and cook, stirring, for 2-3 minutes, until the Promite has dissolved. Return the drumsticks to the pan and bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 10 minutes, until the drumsticks are just cooked through. Remove the lid, add the cauliflower, apricots and vinegar and cook, uncovered, for a further 2-3 minutes or until the cauliflower is soft. Season to taste with salt and serve with rice. Edited extract from Mr & Mrs Wilkinson’s How It Is At Home by Matt Wilkinson and Sharlee Gibb published by Hardie Grant Books