Simple, yet delicious for a Sunday night dinner. The apricot is not to strong, and the cream gives it a little sweetness but not to sweet.

Seperate the apricots and juice. Place the juice in the fridge and puree the apricots. I used 410g tin of apricots. Without the juice it makes 250ml of pureed apricots.

In a mixing bowl, add in 200ml of cream and 250ml apricot puree. Mix together and set aside.

In a prepared oven pan add in 8 chicken drumsticks, drizzle with olive oil and salt and pepper.

Pour the cream and apricot puree over the chicken drumsticks.

Place in a preheated oven on 180 degrees celsius uncovered for 45 – 60 minutes.

Remove from the oven and serve with rice and vegetables.