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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Stews, Curries, Casseroles, Pasta, Tagines & Stir Fries › Chicken Tonight - Apricot Chicken

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Chicken Tonight - Apricot Chicken (Read 15649 times)

Oct 8^th, 2008 at 7:06pm

Derek Offline
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Pulled a pack of three chicken thighs out of the freezer before heading off to work today and decided to cook Apricot Chicken in my little 8" Lodge tonight.

Simple recipe keeping to the "KISS" principle consisting chicken, apricots in juice, onions, chicken stock (stock cube in hot water), salt & pepper and a little cornflour for thickening.

Here it all is before going onto the heat

All cooked and thickened

Nothing like a nice out of the oven fresh damper to go with it. This is a two cup damper in a 10" oven

Served up with some Basmati Rice and green beans. Yummmmmm!

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Reply #1 - Oct 8^th, 2008 at 7:11pm

Mackerel Whisperer Offline
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Top Show Derek, The dampers at Millmerran got ya keen eh'

Looks perfect.

Jono

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Reply #2 - Oct 8^th, 2008 at 7:14pm

Derek Offline
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Don't ya just love those Lodge Ovens. Perfect for a single bloke. Grin

Grin

Grin

Grin

Dunno about perfect Jonno but it's one of the better ones I have ever made.

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Reply #3 - Oct 8^th, 2008 at 8:13pm

sooty Offline
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Derek wrote on Oct 8^th, 2008 at 7:14pm:

Perfect for a single bloke

One of life's mysteries solved Derek
I always wondered how it was you were allowed to obtain such a great collection.
No missus = more CI

Swop mine for a 12" Furphy Grin

Grin

I started out with nothing and still have most of it

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Reply #4 - Oct 8^th, 2008 at 8:17pm

Derek Offline
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Kev

The way the economy is going i am pleased I invested in camp ovens rather than the stock market. Shocked

Shocked

Shocked

Shocked

Shocked

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Reply #5 - Oct 8^th, 2008 at 8:40pm

sooty Offline
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Yes Derek, a look at recent ebay prices makes any camp oven a good investment.
If only I had collected all those used for dog water dishes, nut and bolt storage, draining sump oil or left to rust then thrown out I would be able to retire.
If only If only If only If only If only Cry

Cry

Cry

Cry

Cry

Cry

Cry

Cry

Kev
PS Not interested hey {Swop mine for a 12" Furphy}

I started out with nothing and still have most of it

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Reply #6 - Oct 8^th, 2008 at 11:20pm

TBF Offline
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Obviously one of your better dampers Derek.
This one looks great.

Aart

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Reply #7 - Oct 9^th, 2008 at 7:00am

skiproosel Offline
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Nice one Derek, that'll do me mate- I like simple things too and you couldn't get much simpler than that.
Boy the Handy Billy is filling up fast with recipes from this site that appeal to me.

The damper reminds me of a Tiger Loaf- did you paint anything on the top before cooking?

Thanks Skip

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Reply #8 - Oct 9^th, 2008 at 5:40pm

Derek Offline
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skiproosel wrote on Oct 9^th, 2008 at 7:00am:

The damper reminds me of a Tiger Loaf- did you paint anything on the top before cooking?

Skip, nothing at all.

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Reply #9 - Oct 9^th, 2008 at 6:27pm

skiproosel Offline
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Well then that's a bloody beauty Derek

regards Skip Smiley

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Reply #10 - Oct 9^th, 2008 at 6:33pm

skiproosel Offline
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Hey Derek,
Is that the damper from the recipe on the front page?? And if not any chance of your mix please.

Skip

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Reply #11 - Oct 9^th, 2008 at 6:40pm

Derek Offline
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2 cups self raising flour
2 teaspoons baking powder
2 heaped tablespoons powdered milk
Pinch salt

Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough. I was told at the Festival by one of the old cooks that you should be able to hold your dough between your hands without it drooping. It should be very dry.

30 minutes to cook.

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Reply #12 - Oct 9^th, 2008 at 6:43pm

skiproosel Offline
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My stomach thanks you Derek

Regards Skip

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Reply #13 - Oct 9^th, 2008 at 7:01pm

OzJeeper Offline
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Mine too. So much cooking to try, I'm making a "to cook" list here...

Ross

My mother-in-law fell down a wishing well, I was amazed. I never knew they worked.

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Reply #14 - Oct 11^th, 2008 at 8:50am

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Derek wrote on Oct 9^th, 2008 at 6:40pm:

2 cups self raising flour
2 teaspoons baking powder
2 heaped tablespoons powdered milk
Pinch salt

Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough.I was told at the Festival by one of the old cooksthat you should be able to hold your dough between your hands without it drooping.It should be very dry.

30 minutes to cook.

I'm gunna give this a go tonight, But got ten or so to feed. Was wondering if anyone can tell me if it would be better two double it and make one damper or two standard dampers?

Cheers

Jono

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Reply #15 - Oct 11^th, 2008 at 9:33am

skiproosel Offline
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Go with the two individuals Jono. I mixed a double and had trouble getting the middle cooked without burning the outside.

Good Luck
Skip

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Reply #16 - Oct 11^th, 2008 at 10:01am

Mackerel Whisperer Offline
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Cheers Skip, I was thinkin the same.

Going up to Brozy's for a bash tonight. Gunna have a go at the Golden Syrup Dumplings and the damper. (I will be stoked if it turns out like Derek's) I don't make damper much, usually bread (Mix).

Brozy's Butchering a beast today, Should be some fine fresh meat on the menu.

Jono

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Reply #17 - Oct 24^th, 2008 at 1:22pm

rebelcook Offline
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Derek . How long do you cook the apricot chicken for . And do you bake it with colds on top and bottom. Thanks

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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Reply #18 - Oct 24^th, 2008 at 7:57pm

Derek Offline
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I like chicken to be well done so 50 minutes and yes coals top and bottom.

Derek

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Reply #19 - Oct 24^th, 2008 at 10:19pm

rebelcook Offline
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Thanks Derek Looks like a great dish. And that damper looks awsome.

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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Reply #20 - Jul 14^th, 2009 at 10:18am

TBF Offline
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A couple of photots of the Curried Apricot Chicken.
The chicken dish is always a special request from this group.
Did 2 x 14" Camp Chefs and 20" Cabelas of Rice along with a 15" Bolognaise for 80 kids.

Aart

Before.JPG (68 KB | )

After.JPG (53 KB | )

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Reply #21 - Jul 14^th, 2009 at 11:13am

Michaelb Offline
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Aart camp cook catering, I'm impressed by the volumn . Wow

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #22 - Jul 14^th, 2009 at 12:43pm

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Nice one Aart, The spread looks the goods.

Ya gunna have to invest in a Billmans 18 eh.

Jono

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Reply #23 - Jul 14^th, 2009 at 12:50pm

Mackerel Whisperer Offline
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Hey Aart

How many cups of rice to fill the 20"?

Jono

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Reply #24 - Jul 14^th, 2009 at 2:01pm

Kez Offline
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That looks fantastic Aart!!

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Reply #25 - Jul 14^th, 2009 at 2:14pm

TBF Offline
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Mackerel Whisperer wrote on Jul 14^th, 2009 at 12:50pm:

Hey Aart

How many cups of rice to fill the 20"?

Jono

It took 4 kilo of long grain rice.
Not quite to the top when cooked.
But it was enough.
Also did some pasta to go with for those who didn't like rice or took the bolognaise.

Aart

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Reply #26 - Jul 14^th, 2009 at 3:30pm

TBF Offline
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Mackerel Whisperer wrote on Jul 14^th, 2009 at 12:43pm:

Nice one Aart, The spread looks the goods.

Ya gunna have to invest in a Billmans 18 eh.

Jono

I have an issue with storage now Jono.
Between my camping gear and my obsession with cast iron...
Have spent most of today reorganising the shed.

Aart

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Reply #27 - Jul 14^th, 2009 at 8:23pm

sooty Offline
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TBF wrote on Jul 14^th, 2009 at 10:18am:

A couple of photots

Aart did you take the PHOTOTS witha CAMERAERAERA??????????
Grin

Grin

Grin

Grin

I started out with nothing and still have most of it

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Reply #28 - Jul 14^th, 2009 at 8:24pm

Mackerel Whisperer Offline
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Grin

Grin

Grin

Grin

Grin

Grin

Grin

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Reply #29 - Jul 15^th, 2009 at 5:42pm

TBF Offline
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sooty wrote on Jul 14^th, 2009 at 8:23pm:

TBF wrote on Jul 14^th, 2009 at 10:18am:

A couple of photots

Aart did you take the PHOTOTS witha CAMERAERAERA??????????
Grin

Grin

Grin

Grin

No mate, I had a few beeers and porort while cooking yesterday afternoon. Embarrassed

Embarrassed

Aart

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