Spiced Apricot Chicken

    35 minutes

    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.


    Queensland, Australia
    19 people made this

    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)

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Dice chicken breast, then heat olive oil oil in medium pot until hot
    2. Add chicken to pot and toss until chicken turns white but not golden, then remove from pot and set aside
    3. Sautee onions over medium heat in same pot until golden but not browned
    4. Reduce heat to low and add garlic and ginger and Moroccan spices, stir and leave on heat
    5. Melt butter separately and stir through cornflour to make smooth paste
    6. Slowly add apricot nectar, 1 tbsp at a time until liquid, then add the rest of the nectar and whisk thoroughly
    7. Add nectar to pot on stove and turn heat up to medium, stirring constantly
    8. Once mixture is warm whisk in the vinegar then add chicken from step 2
    9. Stir constantly over medium heat until sauce begins to thicken
    10. 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)
    11. Add apricot sugar mix to the chicken and sauce over the stove and continue to stir until heated through
    12. Serve with rice or couscous. ENJOY!

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    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