Chicken with Apricot Sauce

Chicken with Apricot Sauce


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About this recipe: This is a Moroccan-inspired dish. Pan-seared chicken is simmered in a sweet and savoury apricot sauce. Serve with rice or couscous for a hearty meal.


Serves: 6 

  • 0.75-1kg skinless chicken breast fillets, diced
  • 1 large onion
  • 400ml apricot juice
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon grated fresh ginger
  • 1/2 tablespoon finely chopped garlic
  • 2 tablespoons cornflour
  • 1 tablespoon melted butter
  • 1/2 teaspoon Moroccan style seasoning
  • 1 (410g) tin apricot halves in juice, halved, juice reserved
  • 2 tablespoons dark brown soft sugar
  • olive oil for cooking

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat olive oil in a large pot until hot. Add the chicken and stir-fry until chicken turns white. Remove from pot and set aside.
  2. Saute onions over medium heat in the same pot until golden, but not browned.
  3. Reduce the heat to low. Add garlic, ginger and Moroccan style seasoning, stir and keep on the heat.
  4. In a small bowl, mix together the melted butter and cornflour to make a smooth paste. Gradually add the apricot juice, 1 tablespoon at a time and whisk thoroughly.
  5. Add the apricot mixture to the pot and turn the heat up to medium, stirring constantly.
  6. Once the mixture is warm, add vinegar and chicken. Stir constantly over medium heat until the sauce begins to thicken.
  7. In a clean bowl, mix together the apricots, juice (from the tin) and dark brown soft sugar. Pour into the chicken pot and stir until heated through.
  8. Serve with rice or cous cous. ENJOY!

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