Apricot chicken is making a comeback, with bestselling author and nutritionist Sarah Pound giving the retro family favourite a fresh, modern makeover.
Her sticky version swaps the overly sweet sauce many remember for a more balanced glaze, served alongside a crunchy fennel, almond and jalapeño slaw.
The fuss-free dish features in Pound’s new cookbook, Wholesome Made Easy, which is packed with simple and nourishing recipes designed for busy households.
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Ingredients
PREP TIME: 15 minutes
COOK TIME: 35–40 minutes
SERVES: 4
FREEZER FRIENDLY: Yes
DIFFICULTY: Super Simple
Chicken
8 boneless chicken thighs, skin on
4–5 golden shallots, chopped
160 g (1 cup) chopped dried apricots
45 g (¼ cup) whole dried apricots
1–2 tablespoons extra-virgin olive oil
125 ml (½ cup) dry white wine or chicken stock
Apricot Sticky Sauce
315 g (1 cup) apricot jam (not too sweet)
80 ml (⅓ cup) balsamic vinegar
1 tablespoon Dijon mustard
Pinch of chilli flakes (optional, for a kick)
Generous pinch of salt flakes
waw
1 fennel bulb, very finely sliced, fronds reserved
2 celery stalks, finely sliced
1 small red or green jalapeño chilli, deseeded and finely sliced
80 g (½ cup) whole almonds, toasted and roughly chopped
1 small handful each of mint and coriander leaves, roughly chopped
gg
Zest and juice of 1 orange
Zest and juice of 1 lime
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Salt flakes and freshly ground black pepper
To Serve
Juice of 1–2 lemons
Chopped flat-leaf parsley leaves
Method
1. Preheat the oven to 200°C (fan-forced).
2. Combine the apricot sticky sauce ingredients in a small bowl and whisk well.
3. Tip the chicken into a large baking dish (approximately 28 cm × 20 cm). Pour the sauce over the top and mix to coat. Turn the chicken skin-side up and scatter over the shallot and chopped and whole dried apricots.
4. Drizzle with the olive oil and pour the wine or stock around the chicken. Roast, spooning the sauce over the chicken and tucking the apricots underneath halfway through, for 35–40 minutes, until the skin is golden, glossy and caramelised and the chicken is cooked through.
5. Meanwhile, place the fennel, almond and jalapeño slaw ingredients in a large bowl.
56. Whisk the dressing ingredients together in a small bowl. Taste and adjust the seasoning if needed. Pour the dressing over the slaw and toss well. Set aside until the chicken is ready to serve.
7. Just before serving, spoon some of the sauce from the dish over the chicken. Squeeze over the lemon juice, scatter with parsley and serve with the fennel slaw alongside.
Optional Twists
Try a mix of thighs and drumsticks. They stay juicy and the skin crisps up beautifully.
Swap the almonds for cashews or pistachios if preferred.
Add a little grated ginger to the dressing for extra zing.
Make Ahead
The slaw is best made just before serving to stay crisp, but the dressing can be mixed a few hours ahead.
