Apricot chicken was a staple dish when I was growing up. It pleased everyone in the families taste buds; you could whip it up in a flash on those busy weeknights and mealtime was stress-free! So when I became a Mum and I had to feed my own little family, apricot chicken came to mind. However, my kids have been raised very holistically. I made apricot chicken the first time the same way it was served to me as a child, and they absolutely hated it! In their words, it tasted fake!
So I gave up the idea of apricot chicken altogether. Until recently, when I had a beautiful pile of fresh apricots sitting in my kitchen. I had the idea to create the recipe from fresh ingredients. It was a HUGE success! My family adores this recipe as do I, it’s an upgrade to the traditional recipe and I know you will love it.

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  1. 1 tbs olive oil
  2. 600g chicken thigh fillets
  3. 1 brown onion, finely chopped
  4. 6 fresh apricots, halved and destoned
  5. ¼ cup brown sugar
  6. 3 tsp wholegrain mustard
  7. 1 tbs apple cider vinegar
  8. 1 cup of organic chicken stock
  9. 2 tbs fresh lemon thyme leaves
  1. Pre heat oven to 160°. Heat oil in a heatproof casserole dish over medium heat. Season chicken and add to dish. Cook for 8 minutes, turning halfway. Chicken should be browned before moving to next step.
  2. Remove chicken from casserole dish, cover and set to the side.
  3. In the casserole dish add onion and cook for 4 minutes or until softened. Add apricots, sugar, mustard, vinegar and stock. Stir until combined and the mixture comes to a boil.
  4. Return the cooked chicken to the dish, add the thyme, stir to combine and bring to a simmer.
  5. Cover and place in oven for 25 minutes.
  1. Serve with rice, pasta, vegetables or salad.
Glamor Hippie https://glamorhippie.com.au/

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