Apricot Chicken is the perfect balance of sweet, savoury, and seriously satisfying. Tender chicken slow-cooked in a rich, glossy apricot sauce with warm spices and a gentle tang, it’s comforting, moreish, and packed with flavour in every bite. A nostalgic Foxes Den favourite - and our modern take on the classic. Think fiendishly flavourful, beautifully balanced, and absolutely not your old-school Women’s Weekly version. Same feel-good vibes… just new, improved, and done properly.
Serves 4
Ingredients:
- 500g chicken thighs - chopped into cubes
- 1 garlic minced
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground chilli
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 onion - sliced
- 120g dried apricots - halved
- 50g brown skinned almonds - rough chopped
- 100g carrots, sliced into 1cm rounds
- 2 x 400g tin diced tomatoes
- 1 cup chicken stock
- Sea salt
- 1/3 cup rough chop parsley
Method
1- Mix the spices and garlic with the chicken. Marinate for an hour or two.
2 - Add 1 tbsp of olive oil to a pot. Cook the onion on low/med heat for 5 minutes until it's translucent.
3- Turn the heat up to high and add the chicken pieces. Brown for 2-3 minutes (you are not trying to cook them fully)
4- Add almonds, carrots, apricots, tin tomatoes and stock to the pot. Bring to the boil and simmer with a lid on for 25 minutes
5 - Taste and season with sea salt, stir through chopped parsley before serving
