Slow cooker apricot chicken

(serves 4)

This is apparently one of those childhood classics that I never had as a child, probably because my parents are Chinese and the idea of apricot and chicken together seems pretty bizarre. We were recently reminded of this dish when we were preparing to go to beach mission, so we could cater for other kids there, and although the recipe was simpler and different for that, little A did actually really like it! So here I am, adapting from a few variations I saw online to make something that we can eat as a family, with enough vegetables to tick my healthy box and actually, to my surprise, it turned out pretty well and we all liked it! Guess I won't make a confused face anymore when I hear this combination..

Prep time: 30 minutes

Cooking time: 4 hours on high or 8 hours on low (slow-cooker), otherwise probably 1.5 to 2 hours in the oven at 180 C.

Ingredients
5 chicken thigh fillets (bone in, skin on), approximately 1.2 kg
1.5 kg butternut pumpkin
1 leek
1 parsnip (or 300 - 500 g other root vegetable - swede, turnip, fennel)
1 cup dried apricots
1 packet french onion soup mix 
(OR French onion soup pack alternative;
1/4 cup dried fried onion
1/4 tsp onion powder
1/4 tsp parsley flakes
1/8 tsp paprika)
2 cups chicken stock (or home-made chicken broth)
3 Tbsp soy sauce
1 Tbsp dijon mustard
honey
3 sprigs fresh parsley

Method
1. Wash, pat dry then lightly salt the chicken thigh fillets. Pan fry on medium heat to brown the skin, approximately 3 minutes and then turn and brown the under side also. Set aside.
2. Peel and dice the pumpkin and parsnip. Dice the leek and the apricots. Place into the slow cooker.

3. Mix the French onion soup mix alternative together (or use the packet). Sprinkle on top of the vegetables.

4. Place the browned chicken on top of the vegetables.
5. Combine the chicken stock, soy sauce and dijon mustard and pour over the chicken. Cover the slow cooker and cook on low for 8 hours or on high for 3 to 4 hours. Alternatively, you can cook in the oven covered over with foil for 1.5 hours, or until the vegetables are soft, then take off the foil to glaze on top.

6. For a nice glazed finish and a thicker sauce (optional, but worth it!);
Preheat the oven to 180 C and scoop the mixture out into a deep oven tray. Drizzle the top with honey and roast for 20 minutes until the skin of the chicken is golden brown. 

7. Serve with chopped fresh parsley on top, and serve alongside rice or cous cous and extra steamed vegetables.

Adult (left) and child (right) version - first attempt at bear-shaped rice ball (thanks Daiso!)