Apricot chicken

Apricot chicken

At Home with Ben
Mark Roper

Here’s another retro-style dish that deserves a revisit. Most quick recipes for apricot chicken use French onion soup and apricot nectar as a base, but I reckon you might as well get some good flavour happening by making an onion confit. It’s a simple cooking technique and it’s tasty! You could serve the chicken with polenta or some mashed potatoes.


Quantity Ingredient
4 chicken marylands, skin on
1 cup plain flour
freshly ground black pepper
100g butter
100ml sunflower oil
1/2 bunch thyme
3 garlic cloves, sliced in half
1 large onion, sliced
1 teaspoon coriander seeds
1/2 teaspoon ground cumin
400g apricot halves
1 cup Basic chicken stock
1 tablespoon chopped tarragon


  1. Remove the knuckle from the chicken leg and cut the maryland into two pieces, the thigh and the drumstick. Season the flour with a good pinch of salt and pepper and toss with the chicken pieces. Set aside.
  2. Heat 50 g of butter and 50 ml of oil in a large heavy-bottomed saucepan. In batches, fry the chicken pieces in a single layer for 5 minutes on medium–high heat, until golden brown.
  3. Remove the butter and oil from the saucepan, then wipe clean with paper towel, leaving any bits of caramelised chicken in the pan to add flavour. Melt the remaining butter and oil over medium–low heat and add the thyme, garlic and onion. Cook gently for 10–15 minutes, or until soft and golden brown. Season with salt and pepper.
  4. Add the chicken and spices to the pan and cook for 3 minutes over low heat until aromatic. Pour in the apricot juice and stock and cover. Simmer for 30 minutes. Add the apricot halves and cook for a further 10 minutes.
  5. Before serving, check the seasoning and stir in the chopped tarragon.
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