Rich Apricot Chicken

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • ¼ tsp cracked black pepper
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 600g chicken thigh fillets, sliced
  • 1 tbsp olive oil
  • 1 brown onion, chopped
  • 1 cinnamon stick
  • 500ml (2 cups) Campbell’s Real Stock- Chicken
  • 1 cup apricot nectar *
  • 100g dried apricots, sliced
  • 1 tbsp corn flour
  • 2 tbsp water
  • Toasted slivered almonds and fresh coriander, to serve (optional)


  1. Place pepper, turmeric, cumin and chicken in a bowl, toss to combine.

  2. Heat oil in a large saucepan over medium- high heat. Cook onion for 5 minutes or until soft. Add chicken mixture and cinnamon stick. Cook for 4 to 5 minutes or until chicken is lightly browned. Add Campbell’s Real Stock and stir.

  3. Add apricot nectar and sliced apricots. Bring to the boil. Reduce heat to medium- low. Simmer, uncovered, stirring occasionally for 10 to 12 minutes.

  4. Combine cornflour and water in a small bowl then add to dish and cook for a further 2 minutes or until sauce has thickened. Remove and discard cinnamon stick.

  5. Top with almonds and coriander leaves if desired.

  6. *If you can’t locate any apricot nectar, simply puree a can of apricots in natural juice.


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