Our Spiced Apricot Chicken jazzes up the old 1980s classic with aromatic spices. Serve with couscous, fresh coriander and toasted almond flakes and have yourself a tasty, nostalgic meal.
Serves: Two
Time: 30 minutes
Ingredients
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- 1/2 teaspoon cracked black pepper
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- 1/4 teaspoon ground turmeric
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- 1 teaspoon ground cumin
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- 300g chicken breast fillets, chopped
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- 1/2 tablespoon olive oil
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- 1/2 brown onion, chopped
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- 1/2 cinnamon stick
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- 1/2 cup apricot nectar
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- 50g dried apricots
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- cooked couscous or rice, to serve
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- toasted almond flakes, to garnish
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- fresh coriander leaves, to garnish
Read: Vegetarian Pad Thai
Method
In a bowl, add the pepper, turmeric, cumin and chicken. Toss to combine.
In a pan or large saucepan over medium high heat, add the oil and cook onion for five minutes.
Add the chicken mixture and cinnamon stick. Cook for another five minutes until the chicken is slightly browned.
Add the apricot nectar and a quarter cup of cold water. Bring to the boil and then reduce heat to medium low, simmer uncovered for about 10 minutes to reduce and thicken the sauce.
Read: Cauliflower Cheese and White Bean Bake
Add the dried apricots and cook for five more minutes, until the chicken is cooked through. Remove and discard the cinnamon stick.
Serve with couscous/rice and garnish with almonds and coriander.
Does chicken and apricot bring back memories for you? Did you have a favourite version of this dish? Why not share it in the comments section below?
