Sweet and Spicy Apricot Chicken

    Sweet and Spicy Apricot Chicken


    94 people made this

    About this recipe: This wonderful dish, gets its spiciness from garam masala, which goes exceedingly well with the sweet, fruitiness from the apricot preserve. It's quick and simple and always a hit. Serve with rice or cous cous.

    Serves: 4 

    • 450g chicken mini fillets, cut into bite-size pieces
    • 2 teaspoons garam masala
    • 1 teaspoon garlic granules
    • salt and black pepper to taste
    • 2 tablespoons olive oil
    • 1/2 onion, peeled, finely diced
    • 350ml chicken stock, or as needed
    • 320g apricot preserve
    • 4 tablespoons vinegar
    • 1 teaspoon hot pepper sauce, such as Tabasco
    • 1 teaspoon lime zest
    • 15g butter

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Season the chicken with garam masala, garlic granules, salt and pepper; set aside. Heat the olive oil in a frying pan over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
    2. Pour 250ml of chicken stock into the pan and bring to simmering point. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserve and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

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    Reviews (1)


    Very easy, extremely tasty. I omitted the butter and the sauce was still delicious. - 14 Jan 2014

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