Easy apricot chicken in a pan

Easy apricot chicken in a pan


7 people made this

About this recipe: Got a cutting board, knife, spoon, pan and 30 minutes? That's all you need to prepare this tasty dinner. Makes great leftovers the next day too!

Iron Chef Greggers

Serves: 8 

  • 375g uncooked white rice
  • 900ml water
  • 2 tablespoons olive oil
  • 1kg skinless, boneless chicken breast - cut into bite-size pieces
  • salt and pepper to taste
  • 1 large onion, chopped
  • 500ml chicken stock
  • 12 dried apricots, chopped
  • 225g apricot preserves
  • 1 tablespoon cornflour
  • 2 tablespoons water

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

  1. Bring the rice and 900ml water to the boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. While the rice is cooking, heat the olive oil in a large frying pan over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots and apricot preserves.
  3. Bring the mixture to the boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornflour in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.

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