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Easy Apricot Chicken

Easy Apricot Chicken

This Easy Apricot Chicken combines golden chicken thigh cutlets with a sweet and savoury apricot sauce for a simple family dinner that's full of flavour and easy to prepare.

20 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
6 chicken thigh cutlets, bone-in
½ Cup of Plain Flour
Cooking Salt, to taste
Ground Black Pepper, to taste
1 Tablespoon of Olive Oil
1 Can of 410g Apricot Nector (or 400g Apricot Puree, 400g Can of Apricot Halves in juice blended until smooth, 1 x 410g can peach nectar, or 400g peach puree)
1 Tablespoon of Soy Sauce
40g of French Onion Soup Mix
1 Medium Brown Onion, Finely Diced (Homemade Alternative)
1 Teaspoon of Onion Powder (Homemade Alternative)
1 Teaspoon of Chicken Stock Powder (or Vegetable Stock Powder)
1 Tablespoon of Cornflour (or 1 Tablespoon Plain Flour or 1 Tablespoon Tapioca Starch)
Handful of Slivered Almonds, lightly toasted

Directions

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Spread the slivered almonds in a dry frying pan over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden. Remove from the pan and set aside.
  3. Season the flour with salt and pepper in a shallow bowl. Coat each chicken thigh cutlet evenly in the flour mixture, shaking off any excess.
  4. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken skin-side down for 4–5 minutes, or until lightly golden. Turn and cook for a further 2 minutes.
  5. Transfer the chicken to a large baking dish, arranging the pieces in a single layer.
  6. In a jug or mixing bowl, whisk together the Apricot Nectar, Soy Sauce, French Onion Soup Mix and Cornflour until smooth and well combined. If using Plain Flour or Tapioca Starch instead of Cornflour, substitute in equal quantities and whisk thoroughly to prevent any lumps from forming.
  7. If using Apricot Puree or Blended Apricot Halves instead of Apricot Nectar, use the same quantity and whisk until smooth. If using Apricot Jam, combine the jam with 160ml water and whisk until it reaches a smooth, pourable consistency before adding the remaining sauce ingredients.
  8. If you'd prefer not to use French Onion Soup Mix, create your own flavour base by combining 1 Medium Brown Onion, Finely Diced, 1 Teaspoon Chicken or Vegetable Stock Powder and either 1 Teaspoon Dried Onion Flakes, 1 Teaspoon Onion Powder or ½ Teaspoon Onion Salt. The Brown Onion adds sweetness and texture, while the Stock Powder and Onion Flakes, Onion Powder or Onion Salt provide the savoury depth typically found in French Onion Soup Mix. Stir these ingredients into the apricot mixture until well combined before pouring over the chicken. If using Onion Salt, reduce any additional salt added elsewhere in the recipe.
  9. Pour the apricot sauce evenly over the chicken, ensuring all pieces are well coated.
  10. Bake uncovered for 35–40 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C. Baste the chicken with the sauce once or twice during cooking to keep it moist and maximise flavour.
  11. Remove from the oven and allow to rest for 5 minutes.
  12. Sprinkle with the toasted slivered almonds and serve with steamed rice and seasonal vegetables.