Spiced Apricot Chicken
This is a recipe that I've tweaked a little, though it was originally one that an old housemate of mine used to cook all the time, that she got from her mother. I was a bit hesitant to try it at first but enjoyed it so much it has since become one of my favourite dishes. It's a bit richer and more flavoursome than other apricot chicken dishes I've tried, but all the better for it.
Ingredients
Serves: 6
- 750g-1kg skinless chicken breast fillets (depending how meaty you want it to be)
- 1 large brown onion
- 400ml apricot nectar (juice)
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp grated ginger (fresh)
- 1/2 tbsp minced garlic
- 2 tbsp cornflour
- 1 tbsp butter (melted)
- 1/2 tsp Moroccan spice mix
- 400g tinned whole apricots in juice (not syrup)
- 2 tbsp brown sugar
- olive oil (for cooking)
Directions
Preparation:5min ›
Cook:30min ›
Ready in:35min
- Dice chicken breast, then heat olive oil oil in medium pot until hot
- Add chicken to pot and toss until chicken turns white but not golden, then remove from pot and set aside
- Sautee onions over medium heat in same pot until golden but not browned
- Reduce heat to low and add garlic and ginger and Moroccan spices, stir and leave on heat
- Melt butter separately and stir through cornflour to make smooth paste
- Slowly add apricot nectar, 1 tbsp at a time until liquid, then add the rest of the nectar and whisk thoroughly
- Add nectar to pot on stove and turn heat up to medium, stirring constantly
- Once mixture is warm whisk in the vinegar then add chicken from step 2
- Stir constantly over medium heat until sauce begins to thicken
- In a bowl mix together tinned apricots and juice from can (do not drain) with the brown sugar (if the apricots were halves or whole, cut them so they are in quarters)
- Add apricot sugar mix to the chicken and sauce over the stove and continue to stir until heated through
- Serve with rice or couscous. ENJOY!
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (3)
Yum yum yum! I tried this after thinking that apricot chicken was always too bland - this was delicious! - 23 Aug 2010
Really tasty combination, thanks. - 18 Jun 2011
Used different ingredients. Pork shoulder is good as well. - 18 Jun 2011