Apricot Ginger Chicken

Nostalgia and Flavour:

The Iconic Journey of Australia's Apricot Chicken

There's something about the meals we grew up with that nestles deep into our hearts, stirring up feelings of warmth, comfort, and nostalgia. For many Australians, Apricot Chicken holds a special place, a dish that not only tantalizes the taste buds but also carries the weight of cherished memories. My own recollections are deeply tied to the aromatic smells wafting from the kitchen as my mum or Yiayia prepared Apricot Chicken, served alongside fluffy steamed rice. This was more than just a meal; it was an expression of love, a comforting ritual that made any ordinary day feel special.

The journey of Apricot Chicken from a simple recipe to an Australian classic is a tale of culinary evolution, mirroring the changes in Australian society itself. Its roots can be traced back to the innovative Australian Women's Weekly Test Kitchen, which, since its establishment post-World War I, has been a beacon of culinary ingenuity. First published on June 16th, 1976 in the Australia Women’s Weekly then again in the Test Kitchen's 1976 "Best Ever" recipes collection. Apricot Chicken was among its most requested recipes, marking a significant moment in the history of Australian cooking, demonstrating the dish's widespread appeal.

The Australian Women's Weekly played a pivotal role in this culinary narrative, introducing and popularising recipes that fit the evolving lifestyles of Australian families. In the 1970s, Apricot Chicken became emblematic of this shift, with its combination of simplicity, convenience, and deliciousness making it a staple in households across the country. The magazine's approach to food—practical, nutritious, yet always delicious—resonated with readers, making it an enduring influence on Australian culinary preferences.

As I look back on these traditions, today we also seek ways to adapt and innovate, bringing cherished recipes into the modern era. My own take on Apricot Chicken—infused with ginger for a contemporary twist—embodies this spirit of evolution. By focusing on whole foods and streamlining the cooking process, I've created my version of this classic dish for today's busy lifestyles without sacrificing its essence. My Apricot Ginger Chicken, part of the midweek meals series, is a testament to how traditional flavours can be reimagined for the present day. It's a one-pan meal that maintains the soul-soothing qualities of the original while offering a fresh, wholesome perspective.

Apricot Chicken is more than just a recipe; it's a piece of culinary history, a bridge between generations, and a canvas for innovation. As we continue to explore and adapt our cherished recipes, we keep the essence of those shared family meals alive, ensuring that they will continue to create memories for years to come. Whether through a nostalgic glance at the past or through the lens of modern preferences, the story of Apricot Chicken is a testament to the enduring power of food to connect, comfort, and inspire.

Apricot Ginger Chicken

Serves 2

Ingredients

350g Chicken Thigh, Sliced into 1-2cm thick pieces

1 Tbsp Olive oil

1 Tsp Ginger, grated

1 Tsp Ground Coriander

1 Red Onion, Cut into wedges

1/2 cup Dried Apricots, roughly chopped

1/3 cup White Wine

100g Spinach

Salt & Pepper to taste

Method

In a bowl, combine 1 tsp ginger, 1 tsp ground coriander and pinch salt. Mix the chicken into the ginger mix and set aside.

Head a pan over medium heat and generously drizzle with olive oil. Once hot, add the red onion and cook till softened.

Add the chicken into the pan, cook on one side for 7-10 minutes. Once browned, turn the chicken and add in the apricot pieces.

Allow to cook for 203 minutes before adding the remaining ginger & white wine.

Reduce heat to medium-low and simmer for 3-4 minutes. Add the spinach and allow to wilt.

Serve the apricot ginger chicken with rice or your side of choice.