Apricot Chicken

    Apricot Chicken


    154 people made this

    About this recipe: For a change from the usual spice heavy chicken dishes, have soya sauce and apricot jam make a tasty glaze on the chicken. You can also try orange marmalade instead.

    Serves: 5 

    • 1 tablespoon olive oil
    • 6 skinless, boneless chicken breast fillets
    • 6 skinless, boneless chicken breasts, cut into 2cm (1 in) strips
    • 280g (10 oz) apricot conserve or jam, such as Bonne Maman Apricot Compote
    • 280ml chicken stock
    • 1 tablespoon white wine vinegar
    • 255g apricot jam
    • 1 tablespoon dark brown muscavado sugar
    • 1 tablespoon reduced salt soya sauce
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a large frying pan and brown chicken.
    2. Preheat oven to 180 C / Gas mark 4.
    3. Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is done.
    4. Place the chicken breasts in a 23x33 cm (9x13 in) baking dish. Combine the apricot preserves, vinegar and sugar. Pour the preserve mixture over the chicken, cover and bake for 40 minutes. Remove cover and bake for 10 more minutes.
    5. Remove chicken from pan. Add 1 tablespoon cornflour and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker), and stir thoroughly. Return chicken to frying pan and turn to coat with sauce.

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