Apricot chicken with sage and thyme buttered cous cous

Everyone has a apricot chicken recipe this is mine. I was lucky enough to have some of my mums beautiful preserved apricots to use. I would serve more steamed on sautéed vegetables  with it, or mashed pumpkin or potato sometimes instead of the cous cous.

8 chicken legs
2 tablespoons flour
1 small onion
2 cloves garlic
1 tablespoon French onion soup powder
teaspoon thyme
teaspoon sage
½ teaspoon cumin
pinch pepper
cup apricots

2 cup chicken stock
2 cup cous cous
1 tablespoon butter
1 clove garlic
1 tablespoon sage
1 tablespoon thyme
pinch pepper


To cook the chicken, roll the chicken in the flour,  and over a medium heat in a pan brown the legs on all sides. Put in the bottom of the slow cooker with the onion, crushed garlic, French onion soup mix powder, chopped thyme and sage, cumin, pepper, apricots and a cup of water and cook on low for about four hours or until the meat is falling off the bone.


To cook the cous cous bring the stock to the boil and add the cous cous and cover for about 3 minutes. Melt the butter in a pan and add the crushed garlic and sauté , the butter will froth, toss through the herbs and pepper and mix this through the cous cous and serve.


slow cooked beef with pasta

This is a easy recipe to put in the slow cooker in the morning of a busy day, then cook the pasta before serving.

400 grams stewing steak
3 tablespoons plain flour
1 Tablespoon oil
800 grams crushed tomato
3 cloves garlic
2 large onions
1 table spoon basil
1 table spoon oregano
1 tablespoon chutney
1 beef stock cube
salt and pepper

Pasta (or use a packet)

2 cups plain flour
3 eggs
1 Tablespoon oil

100 grams parmesan

To make pasta: put the flour in the food processor, while still blending add oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the boiling water when serving the dish).

Or cook the packet pasta following the directions on the packet

To make the sauce, cut the beef into a 2 cm dice and roll in the flour. Heat the oil in a pan and seal (brown) the meat on all sides. Crush the garlic, chop the onions and put in the slow cooker with the crushed tomato, basil, oregano, chutney, stock cube and the meat add the meat and mix it all well and cook for about 6 hours on the low setting or until the meat is tender and falls apart.
Serve with the hot pasta and shaved parmesan