Apricot Chicken Casserole

Apricot Chicken Casserole


28 people made this

Plump dried fruit makes a wonderful addition to spicy casseroles, adding a hint of a sweetness to offset the heat of the spices.

Zoë Harpham

Serves: 4 

  • 1 tablespoon vegetable oil
  • 4 chicken breast fillets, each about 150g
  • 1 small onion, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder or paste
  • 400g tin chopped tomatoes
  • 1/4 cup thinly sliced dried apricots
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • salt and freshly ground black pepper
  • almonds, lightly toasted and roughly chopped
  • sprigs of fresh thyme

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat the oil in large ovenproof casserole dish over a moderate heat. Add the chicken and sauté for about 3 minutes on each side until golden brown. Transfer the chicken to a plate, using tongs or a slotted spoon.
  2. Add the onion and garlic to the dish and cook for 4–5 minutes until the onion is tender.
  3. Stir in the curry powder or paste and cook for 1 minute. Add the tomatoes, apricots, thyme and salt and pepper to season, and bring to the boil.
  4. Return the chicken (and any accumulated juices) to the dish. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.
  5. Sprinkle with toasted, chopped almonds and garnish with sprigs of fresh thyme.

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Reviews (1)


this was very yummy, cooked it for mum, dad and nana and they liked it - Nana said one to cook again. - 05 Mar 2011

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