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!

    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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