As a long time Megan Thee Stallion and Cardi B fan, it was my duty as a run of the mill, sometime TikTok-er (watching not uploading…. definitely not uploading) middle-aged mum to do a bit of Googling around WAP, the song the duo recently released.

Oh dear.  Oh dear, oh dear, oh dear.  Cardi, I’m blushing.  Megan, I’m trying to process those lyrics.

May I just go back to the 80s, please?

Where the fashion was questionable but the Pyrex, while ugly, was always guaranteed to hold a piping hot serve of comforting nourishment.

High on the list of dishes to rotate through our family’s Pyrex back in the day was Apricot Chicken and I’m especially loving it this week because I’ve discovered some tweaks to the weeknight standby that have almost made me forget that what WAP stands for.  Besides Wireless Access Point.

Here’s what went into my latest, most swoonworthy batch of Apricot Chicken:

• a small package each of skinless chicken thighs and lovely legs (800g total approximately) dusted in flour seasoned with salt and pepper with a sprinkling of dried parsley
• 2 packets of French Onion soup mix
• 1 can of Apricot Nectar
• 2 tablespoons of Dijon mustard
• 1 tablespoon of soya sauce
• about half (!!) a jar of apricot jam
• a few handfuls of dried apricots

Method:

– place lightly floured chicken in a greased casserole

– combine the soup mix, nectar, mustard, soya sauce and jam in a saucepan, heat to combine

– bake covered for an hour at 180C

– remove cover and bake a further hour with the dried apricots, watching that the apricots don’t burn.  Stir or cover with foil if the apricots start to look a little too sunburned.

Over the years I’ve added curry powder to this dish, then Morrocan spice mix but never quite got either to work.  For me, this incarnation of Apricot Chicken will be my forever version of the dish.

Do you have a favourite version of Apricot Chicken?

Have you gone down the rabbit hole relating to WAP?