Alive and Cooking

Apricot Chicken

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(Serves 4)

8 chicken pieces
200g dried apricots, finely chop 10 pieces, keep the rest whole
2 cloves of garlic, finely sliced
2 tbsp pine nuts
500ml chicken stock
1 stick of celery, sliced
4 small salad onions, quartered
50g arrowroot
50ml cold water
2 sweet corns, each chopped into 4 segments
2 carrots, sliced
2 dried bay leaves
Splash of olive oil


Heat a pan with olive oil. Toss in the chicken pieces and fry until sealed.
Add the chopped apricots, garlic and pine nuts to the pan and fry until browned.
Add 50-100ml of stock to the pan. Pop on a lid and cook for 5 minutes.
Add all the vegies to the pan, with the bay leaves, apricots and the remaining stock. Return the lid to the pan and cook for 20 minutes on a moderate heat.
Combine the arrowroot with cold water, and place about 1-2 tbsp of this mixture into the pan to thicken the sauce. (Use more if you prefer a thicker sauce.)

Apricot Chicken