Grilled chicken with fresh apricot sauce

    1 hour 40 minutes

    These golden fruits are also as ‘good as gold’ nutritionally. An outstanding source of beta-carotene, apricots provide considerable vitamin C and a healthy amount of potassium.

    4 people made this

    Serves: 4 

    • 3/4 cup apricot nectar
    • 1½ tablespoons balsamic vinegar
    • 3 teaspoons sesame oil
    • 2 spring onions, chopped
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, chopped
    • 4 skinless, boneless chicken breast halves (500g total)
    • 1 teaspoon cornflour blended with 1 tablespoon water
    • Salt
    • 300g fresh apricots, sliced
    • 2 spring onions, sliced

    Preparation:1hour20min  ›  Cook:20min  ›  Ready in:1hour40min 

    1. Whisk together the apricot nectar, vinegar, sesame oil, chopped spring onions, ginger and garlic in a medium bowl. Measure out 1/2 cup, transfer to a medium saucepan and put aside. Add the chicken to the mixture remaining in the bowl, tossing to coat. Marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
    2. Preheat the oven to 180°C. Heat a nonstick frying pan and cook the chicken breasts for 2 minutes on each side. Transfer to a baking dish and place in the oven; cook for a further 15 minutes, or until cooked through.
    3. Meanwhile, add the cornflour mixture and a pinch of salt to the saucepan of reserved apricot nectar mixture. Bring to a simmer over moderate heat, stirring. Add the apricots and cook for 2 minutes or until the sauce is slightly thickened and the apricots are fork-tender. Serve the chicken with the sauce spooned on top, garnished with the sliced spring onions.

    Did you know?

    It's a good idea to substitute chopped dried apricots for raisins in some of your favourite cake or biscuit recipes: the apricots contain nearly 100 times more beta-carotene.

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    Reviews in English (1)


    First, this is very "asian" tasting. A word of caution...put the apricot slices into the sauce right before you plan to serve because they cooked up VERY quickly and, unfortunately, mine turned to mush. This is not the recipe's problem, just something you need to be aware of. I used chicken tenders, so I just cooked them in the skillet, no need to go into the oven. I had beautiful, perfectly ripe apricots and was a little disappointed at the lack of apricot flavor. Sesame oil is very strong, and if I were to make this again, I'd cut that back, as it was almost overpowering IMO.  -  28 May 2013