Apricot Chicken

Healthy Recipes

Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy Recipes

Special Diets

Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian Wholefood

Healthy Baking

Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking

What's great about it

One of my favourite meals when growing up was apricot chicken. Mum used to make it by simmering lean chicken pieces 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 blender. The packet soup has been swapped to chicken stock and I've used skinless chicken breast to make this dish into a delicious quick meal, but you can also use chicken thighs, you just need to simmer for 30 minutes more. This recipe is featured in my cookbook Purely Delicious and The Healthy Chef App.

Ingredients

Serves 4

2 onions, sliced

1 tablespoon olive oil

1 tablespoon butter

600g organic/free-range chicken breast fillets, cut into slices or chunks

6 ripe sweet apricots, cut in half, stone removed (see notes for using dried apricot) plus exta apricots for garnishing. You will need 1 cup of pureed apricots (you can also use tinned apricots)

1 cup chicken stock

1 tablespoon whole fruit apricot jam

white pepper to season

parsley to garnish

Method

Sauté the onion over a medium heat in the olive oil and butter until softened and golden.
Add the chicken and cook for a further 5 minutes.
Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.
Blend the apricots into a puree and pour into the pan with the chicken and onions.
Simmer for a few minutes 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 water if necessary. Your apricot sauce should be lovely thick, tasty and glossy.
Fry the additional apricot halves in a little olive oil until caramelised and add to the chicken just before serving. Garnish with parsley.
Serve at the table with your choice of sides. We love steamed jasmine rice, green beans or mashed potato.