Apricot Chicken
This easy apricot chicken is so kid friendly with its perfect combination of savoury and sweet. Tender chicken in a yummy sauce with pieces of sweet juicy apricot it is a delicious family meal.
Why This Recipe Works
- Perfect for the whole family
- Freezes exceptionally well
- Can be made all year round, because tinned apricots work just as well as fresh.
Ingredients you will need
- dried apricots
- butter or oil
- onion
- carrots
- celery
- garlic (crushed)
- chicken
- fresh apricots or tinned apricots
- diced tomatoes
- cinnamon
- fresh thyme
- chicken broth or stock
Ingredient Notes and Substitutes
- Dried apricots: The dried apricots which I soak, could be substituted for apricot preserves or apricot jam.
- Chicken: I use boneless and skinless chicken breasts, chicken thighs or tenderloin (diced). You can use bone-in chicken pieces but the cook time will be longer
- Fresh apricots: When apricots are not in season it is fine to use canned apricots which have been drained from their canning liquid.
- Diced tomatoes: Any tinned tomatoes will work as they get blended in the sauce, so they can be whole peeled tomatoes, crushed, diced or puree.
- Chicken stock or broth: This can be substituted for a chicken or onion soup mix made up with half a cup of water.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my easy apricot chicken recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Start by soaking the dried apricots in half a cup of boiling water.
Step two: Heat the oil or butter in a pan. Add the diced onion, celery and carrot. Cook over a medium heat until the vegetables are softened, and have become golden brown (you want the caramelisation for the flavour).
Step three: Add the garlic to the pan, sauté for 1-2 minutes.
Step four: Add the diced chicken to the pan and brown
Step five: While the chicken is browning add the soaked dried apricots, soaking water and the tinned tomatoes to a blender or food processor, whizz until smooth
Step six: Add the apricot sauce, fresh apricots, cinnamon, and thyme to the pan
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Step seven: Simmer for 15-20 minutes until the chicken is cooked and the apricot sauce has thickened. Season with salt and pepper to taste.
Enjoy with steamed basmati rice and green vegetables.
Top Tips
Here is how you can make these perfectly every time!
- I generally cook with olive oil, for some recipes though butter brings a lovely flavour, and this is one of those recipes, I find the recipe has a better flavor when I make it with butter.
- As I said this recipe is perfect for the whole family, it can be used for baby-led-weaning or for a toddler dinner just make sure you remove their portion before you season with salt.
- Store leftovers in an air tight container in the refrigerator for up to 3 days, or freeze for up to 4 months.
Apricot Chicken
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Ingredients
- 10 dried apricots
- 2 Tablespoon butter or oil
- 1 onion finely diced
- 2 medium carrots diced
- 1 stalk celery diced
- 3 cloves garlic (crushed)
- 600 grams chicken boneless breast, thighs or tenderloin (diced)
- 8 fresh apricots
- 400 grams diced tomatoes canned
- ½ teaspoon cinnamon
- 1 tablespoon fresh thyme
- ½ cup chicken stock
Instructions
- Start by soaking the dried apricots in half a cup of boiling water.
- Heat the oil or butter in a pan. Add the diced onion, celery and carrot. Cook over a medium heat until the vegetables are softened, and have become golden brown (you want the caramelisation for the flavour).
- Add the garlic to the pan, sauté for 1-2 minutes.
- Add the diced chicken to the pan and brown
- While the chicken is browning add the soaked dried apricots, soaking water and the tinned tomatoes to a blender or food processor, whizz until smooth
- Add the apricot sauce, fresh apricots, cinnamon, and thyme to the pan
- Simmer for 15-20 minutes until the chicken is cooked and the apricot sauce has thickened. Season with salt and pepper to taste.
- Enjoy with steamed basmati rice and green vegetables.
Notes
- I generally cook with olive oil, for some recipes though butter brings a lovely flavour, and this is one of those recipes, I find the recipe has a better flavor when I make it with butter.
- As I said this recipe is perfect for the whole family, it can be used for baby-led-weaning or for a toddler dinner just make sure you remove their portion before you season with salt.
- Store leftovers in an air tight container in the refrigerator for up to 3 days, or freeze for up to 4 months.
- Dried apricots: The dried apricots which I soak, could be substituted for apricot preserves or apricot jam.
- Chicken: I use boneless and skinless chicken breasts, chicken thighs or tenderloin (diced). You can use bone-in chicken pieces but the cook time will be longer
- Fresh apricots: When apricots are not in season it is fine to use canned apricots which have been drained from their canning liquid.
- Diced tomatoes: Any tinned tomatoes will work as they get blended in the sauce, so they can be whole peeled tomatoes, crushed, diced or puree.
- Chicken stock or broth: This can be substituted for a chicken or onion soup mix made up with half a cup of water.
Nutrition
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