July 8, 2024

Camp Oven Apricot Chicken with Native Herbs

Camp Oven Apricot Chicken with Australian Native Herbs

Camp oven apricot chicken with Australian native herbs offers a delightful fusion of traditional and contemporary Australian flavours. This dish celebrates the rich culinary heritage and natural bounty of Australia, using native herbs to enhance a beloved classic. In this article, we will explore the history and origins of apricot chicken and how it is elevated with the addition of native herbs and cooked in a camp oven.

The Origins: A Blend of Cultures

The dish known as apricot chicken has roots in mid-20th century Australian home cooking, reflecting a blend of global influences and local adaptations.

Mid-Century Popularity: Apricot chicken gained popularity in Australian households during the 1950s and 1960s. The combination of savoury chicken with sweet apricots represented a trendy culinary fusion during this era.
Global Influences: The use of canned apricots and packet soups mirrored culinary trends from the Western world, especially from countries like the United States and the United Kingdom, where convenience foods were becoming increasingly popular.
Local Adaptation: The shift to include Australian native herbs is a modern adaptation, aiming to incorporate indigenous ingredients and flavours into traditional recipes, thereby enriching the dish’s cultural relevance and taste profile.

**Example:** Families throughout Australia have welcomed apricot chicken into their kitchens, transforming it from a simple home-cooked meal to a beloved comfort food.

Camp Ovens: The Perfect Tool for Bush Cooking

Using a camp oven to prepare apricot chicken allows the cook to embrace traditional bush cooking methods, ideal for the Australian outdoors.

Even Heat Distribution: The cast iron construction of camp ovens provides even heat distribution, ensuring that the chicken is cooked thoroughly and evenly. This quality is especially important for braised dishes, where consistency is key.
Versatility and Durability: Camp ovens are highly durable and versatile, suitable for various cooking techniques such as baking, roasting, and stewing. This makes them indispensable for outdoor cooking enthusiasts.
Authentic Flavour: Cooking in a camp oven imparts a smoky, rustic flavour to the dish, enhancing the overall sensory experience by connecting the meal to traditional bush cooking practices.

**Example:** Preparing apricot chicken in a camp oven during a camping trip enhances the overall experience, adding a sense of authenticity and tradition to the meal.

Incorporating Australian Native Herbs

Adding Australian native herbs to apricot chicken brings a unique and distinctly Australian twist to the dish. These herbs not only enhance the flavour but also celebrate the rich botanical heritage of the country.

Lemon Myrtle: Known for its citrusy aroma and flavour, lemon myrtle is a versatile herb that complements the sweetness of the apricots and provides a refreshing contrast to the savoury chicken.
Mountain Pepper: With its sharp, peppery taste, mountain pepper adds depth and complexity to the dish, enhancing the overall flavour profile and providing a unique, spicy kick.
Wattleseed: Wattleseed has a nutty, slightly coffee-like flavour, which adds earthiness to the dish. It pairs wonderfully with the richness of the chicken and the sweetness of the apricots.

**Example:** The incorporation of lemon myrtle, mountain pepper, and wattleseed into apricot chicken not only adds distinctive Australian flavours but also pays homage to the country’s rich culinary tradition.

A Dish that Celebrates Australian Heritage

Camp oven apricot chicken with Australian native herbs is more than just a meal; it is a celebration of Australian heritage and culinary innovation.

Connecting to the Land: The use of native herbs connects the dish to the Australian landscape, fostering an appreciation for the country’s natural bounty and indigenous culinary practices.
Cultural Significance: This dish reflects the blending of historical influences and modern adaptations, symbolising the dynamic evolution of Australian cuisine.
Community and Tradition: Preparing and enjoying this dish with family or friends in an outdoor setting fosters a sense of community and reconnects participants with traditional cooking methods and practices.

**Example:** Sharing a meal of camp oven apricot chicken with Australian native herbs around a campfire reminds us of the importance of community, tradition, and the flavours that define our culinary heritage. Crafting a meal

Camp Oven Apricot Chicken with Native Herbs

Camp Oven Apricot Chicken with Native Herbs is a delicious and aromatic dish that combines juicy chicken with the sweetness of apricots and the unique flavours of Australian native herbs. This camp oven recipe provides a delightful meal perfect for the great outdoors.

Ingredients

8 chicken thighs, bone-in and skin-on (approximately 1.5 kg / 3.3 lbs)
2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup (240 ml) dried apricots
1 cup (240 ml) apricot nectar
1 cup (240 ml) chicken broth
2 tablespoons (30 ml) lemon myrtle, finely chopped
1 tablespoon (15 ml) mountain pepper, crushed
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
1/4 cup (60 ml) chopped fresh parsley for garnish

Equipment

Camp oven (Dutch oven), approximately 4.5 litres (5 quarts)
Heat-resistant tongs
Fire gloves
Mixing bowls
Wooden spoon for stirring
Measuring cups and spoons

Instructions

1. Preparing the Campfire

Set up your campfire or portable gas burner. Ensure you have enough coals or a steady flame to maintain consistent heat.
Place the camp oven over medium heat to preheat for about 10 minutes with the lid on.

2. Browning the Chicken

Pat the chicken thighs dry with paper towels to ensure better browning.
Season the chicken thighs with salt and black pepper.
Heat the olive oil in the preheated camp oven.
Add the chicken thighs in batches, skin-side down, and brown them on all sides. This should take about 5-7 minutes per batch.
Remove the browned chicken thighs and set them aside.

3. Sautéing the Onions and Garlic

In the same camp oven, add the chopped onion and minced garlic.
Sauté until the onion is translucent and fragrant, about 5 minutes.

4. Adding the Apricots and Broth

Add the dried apricots to the camp oven with the sautéed onions and garlic.
Pour in the apricot nectar and chicken broth, stirring to combine.

5. Combining all Ingredients

Return the browned chicken thighs to the camp oven, nestling them into the apricot mixture.
Sprinkle the lemon myrtle and mountain pepper evenly over the chicken and apricot mixture.

6. Braising the Chicken

Cover the camp oven with its lid and bring the mixture to a gentle simmer.
Move the camp oven to a cooler part of the fire or reduce the heat on the gas burner to low.
Braise the chicken for 45-60 minutes, or until the chicken is tender and cooked through. Check occasionally, stirring to prevent sticking and adjusting coals as necessary.

7. Serving

Once cooked, carefully remove the camp oven from the heat using heat-resistant tongs and fire gloves.
Allow the dish to rest for a few minutes before serving.
Garnish with freshly chopped parsley.
Serve hot with rice, mashed potatoes, or your favourite side dish.