Aussie apricot chicken

    1 hour 10 min

    Chicken pieces in a tangy and sweet apricot sauce. Based on an Australian classic - serve with rice.

    Samantha's Supper

    Kent, England, UK
    7 people made this

    Serves: 4 

    • 1 tin apricot halves in light syrup
    • 2 sachets French onion soup - cup a soup
    • 60ml dry sherry or white wine
    • 4 chicken breast fillets, cut into chunks
    • plain flour
    • salt and pepper
    • oil
    • 2 large onions, sliced
    • 1/2 tablespoon soy sauce
    • good splash orange juice
    • 60ml water

    Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Drain the tinned apricots and blitz the apricots in a food processor or blender until smooth. Pour into a bowl and stir in the soup sachets and sherry.
    2. Place the chicken pieces into a large freezer bag or bowl and add flour to coat; season with salt and pepper.
    3. Heat a large heavy based casserole dish (cast iron works well) and add a little oil. Gently pan fry the onions until translucent. Shake off the excess flour from the chicken and add to the pan. Cook over medium to low heat until the chicken has coloured slightly.
    4. Pour in the apricot mix and add the soy and orange juice. Stir will a wooden spoon and reduce heat. The flour will help to thicken the sauce but be careful not to over thicken. Add the water and mix well.
    5. Bake, covered, for 1 hour. Check a couple of times to ensure sauce does not evaporate. If needed, you can add a little more water. Serve with boiled rice.

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    Reviews in English (1)


    Lovely! Substituted the sherry and soy sauce for a little ketchup, and topped with mashed potato before baking. Delicious!  -  13 Sep 2012