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Apricot Chicken

One of my favourite meals when growing up was apricot chicken.  Mum used to make it by simmering lean chicken thighs with tinned apricot nectar and a packet of french onion soup.  I was inspired to reinvent this traditional recipe when I spotted fresh sun-ripened apricots at my local grocer. In place of the tinned apricot nectar, I’ve used fresh apricots that have been blitzed in my Vitamix. The packet soup has been swapped to my home made chicken stock. I’ve used lean skinless chicken breast to make this dish into a delicious 10 minute meal.  If you want to use lean thighs, just simmer for an extra 30 minutes over a low heat. Black pepper and a little whole fruit apricot jam rounds out the flavour. To change it up a bit, I sometimes add aromatics such as cinnamon, ginger, chilli and saffron threads. What I love about this meal is that it’s quick, budget friendly and simple to cook. Enjoy !

What’s good about it:
Apricots are high in fibre that helps keep you full.  High fibre diets also help lower blood cholesterol. Apricots are also packed with beta-carotene, the precursor to vitamin A which helps protein synthesis and  to promote healthy vision. Chicken is a great source of protein, containing all the essential amino acids needed for a healthy immune system + repair.

2 onions, sliced
600 g organic / free range chicken breast fillets, cut into chunks
4 ripe sweet apricots, cut in half, stone removed  (see notes for using dried apricot)
1 cup chicken or vegetable stock
2 heaped teaspoons whole fruit apricot jam
good grind of black pepper

Sauté the onion over a medium heat in a little olive oil until softened.
Add the chicken and brown on both sides.  This should take about 5 minutes.
Pour in the stock and deglaze the pan, allowing all the caramalised pan juices to combine with the stock.
Blend the fresh apricots into a puree.  You should have 1 cup of apricot puree.
Add the apricot puree to the chicken and mix through. Simmer for about 2  minutes or until the chicken is cooked through.
Add the whole fruit apricot jam as well as a good grind of pepper then mix through.
Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. Your apricot sauce should be lovely thick, tasty and glossy.

Serves 4

Serve with your choice of the following:
Steamed green vegetables
Quinoa Salad
Fatoush
Smashed cauliflower
Cinnamon roasted sweet potato
Roasted pumpkin chunks or fresh made baba ghanoush that’s still creamy and warm from the oven
Quinoa

NOTES:
This is a wonderful delicious and simple meal for the whole family.
Feel free to add other aromatics such as cinnamon, ginger, chilli and saffron for a little change every now and then.
When apricots are out of season – use 12 organic sundried apricots.  Soak in your desired stock as per the recipe then blend together until smooth. You will develop a lovely apricot base for the whole dish.

Nutritional info per serve
Protein: 33 g
Total fat: 8 g
Saturated: 2.5 g
Carbs: 8.9 g
Sugars: 7.7 g
Fibre: 1.8 g
Kilojoules: 1030
Calories: 246

 

 

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37 Responses to “Apricot Chicken”
  1. Katie says:

    Hi Theresa I just made this dish and it was amazing!! So easy and budget friendly. Love Katie

  2. Megan says:

    Sounds amazing! Whre do you find jam without added sugar???

    • Billeagh says:

      There’s no such thing Megan, jam by definition is fruit preserved in sugar/syrup. You can however find lower quantities of sugar and other additives – try asking around to see if you know someone who makes it from home.

      • Ross says:

        For anyone looking for no added sugar jams, try St. Dalfour jams, they use grape juice concentrate rather than sugar. Can be found in most supermarkets I imagine.

        Hope that is helpful.

    • Claire says:

      Try your local health food store as mine sells Jam with no added sugar and all the other nasty things companies add to their food these days.

    • Anita says:

      I use St Dalfour jams as well or make my own with organic apple juice instead of sugar and water.

      • Jess says:

        Just made this for the second week in a row and it’s SENSATIONAL! I bought the dick smith brand of apricot jam which uses pear concentrate instead of sugar so am hoping it’s better? But only use a teeny bit anyway. Defintely plan to make BBQ version mentioned above and keen to try the peach version too, but as a curry I think… Thanks everyone for the suggestions! Loving!

    • Emily says:

      I got a Dick Smiths jam which was apricot with pear juice concentrate.

  3. Sonja says:

    Hi Teresa
    As decent apricots are hard to find where I am, would substituting with 1 cup of Apricot Puree do the trick?

    Cheers

  4. Bec says:

    Looks amazing, can’t wait to try it!

  5. Claire says:

    Happy New Year Teresa and thanks so much for this recipe. I love Apricot Chicken. I’m going to try making it in my slow cooker when the kids start swimming lessons back so there will be something healthy to eat when we get home.

  6. Valerie says:

    This sounds so delicious, can’t wait to try it. I was only commenting the other day that I have not seen a lot of chicken recipes on your site.

  7. Anne says:

    Do you have a healthy version for coronation chicken.

  8. Michelle says:

    The BEST Apricot chicken I have ever had! Just served with plain quinoa, some grilled apricots (as the picture shows) and a sprinkle of parsley… so good! I keep going back to scrape the pan!

  9. Jacqueline says:

    Thanks Teresa, another brilliant recipe.
    Since I don’t like overheating the kitchen in summer, I made a barbeque version of this. I plonked the onions and chicken onto the bbq and the rest of the ingredients into my non-Vitamix-brand food processor that also cooks (foodies will know the one I have!). Once the onions were cooked, they too were thrown into the food processor, along with the bbq scrapings; blended and cooked for around 8 minutes; and served as a sauce over the chicken alongside a barbequed apricot and prettied-up with parsley.

  10. Deanne says:

    As I had to work today, I left the recipe for my husband to prepare. Lovely to come home to a delicious healthy meal. Also a bonus when the children are eating without any complaints. Thanks Teresa

  11. Sharlene says:

    This got a thumbs up from my family! can’t wait to make it again

  12. Malin says:

    ohh, I love fruits in dinners, or dishes like this! Especially dried fruits, but I´ve never tried using fresh apricots! Looks delicious, but that won´t be available for some time yet, so I´ll have to settle with dried ones till then!

  13. Jess says:

    I made this last night and it was amazing!! Thank you for all of your delicious recipes!!

  14. Ai Mie says:

    Delicious Teresa! Who would have thought that something so simple could be so tasty? Made a double batch as it was the perfect recipe to use up the tonne of wonderful home grown apricots we had been given by my parents. When I got your email recipe for this I thought you must be reading my mind! Thanks again :)

  15. Lisa says:

    I made this last night using white-flesh peaches as we had lots of them. My husband said it was one of the best chicken dishes he has had in a long time and my 2 year old ate it all and asked for more! Thank you Teresa…we are enjoying all of your recipes!

  16. Dell says:

    I love you Teresa! Your site is the best.

  17. Lissy says:

    Made this tonight with steamed greens on the side. So quick and easy! Another terrific simple meal Teresa….thank you!!!

  18. Amelia says:

    Best Apricot chicken I have ever had.

  19. Lisa says:

    How long do you need to soak the dried apricots for? Sounds Yum, am going to try making it next weekend

  20. Melissa says:

    Hi Teresa,
    I have only just recently discovered your website after seeing your segment on ‘The Living Room’ and it’s great timing as trying to improve our family diet. I made this dish the other night and tasted great but was just wondering if I can adapt to use mince instead of meat chunks as it would be easier for my toddler boys to eat! And could I add some grated vegies (carrot, zucchini, etc) instead of 1 of the onions? Thanks again and look forward to making lots more of your recipes!

  21. Lynda says:

    I made this recipe tonight and I have to say it was AMAZING, I substituted the apricot jam for a little squirt of sugar free maple syrup and I served it on a bed of stir-fried cabbage. I will certainly be making this again.

  22. Lisa Kilner says:

    I cooked this tonight ….. BIG HIT ! I loved this as a kid and so did my husband, thanks Teresa for the healthy updated spin ! X

  23. Kim says:

    How can I adjust this to be a slow cooker recipe?

  24. Val Smith says:

    I’m making this right now in the slow cooker. But had to use tinned apricots and brown onion soup powder as it was all I had in the cupboard. I also added two teaspoons of cherry jam as I didn’t have any apricot (sigh!), oh, and a dollop of fruity sweet chilli sauce. Smells good .. will let you know how it turns out ;) Thank you, never thought of chicken and apricots together!

  25. Fiona says:

    Thank you Teresa! I was looking for a gluten free version of apricot chicken and this is perfect! The best part is how simple it is to cook. I think this recipe will become a family staple!!

  26. Kirsten says:

    Hi Teresa

    Can this recipe be done in the slow cooker? If so what do I need to do differently?

    Thanks

  27. KOO says:

    Been dying to make this – and thankfully apricots were on sale so finally did.

    No apricot jam though – but I had DAlfour’s FiG jam (my fav).

    Husband loved (he grew up on that awful “French onion soup” mix version) so has requested again but with a few “dates” thrown in.

    Yum yum

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