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Easy Baked Apricot Chicken

Easy Baked Apricot Chicken

Yes I am a child of the 70’s and I returned there when I went all “old school” and put a meal of Apricot Chicken on the family dinner table last week. I won’t go so far as to call it a casserole. It is an easy bake, a simple fuss free meal to prepare during the manic time that the lead up to dinner seems to be.

Over the last week or two I have been gifted kilos of  beautiful fresh apricots from the backyard tree of a friend.

I used this bounty of gorgeous fresh Summer produce by:

  • Dehydrating some to save for use in baking over the cooler months
  • Making some fruit wraps for both her family and mine – also in the dehydrator
  • Of course making some of my apricot jam

I still had some fruit left after making these things so they went into this lovely Moroccan inspired meal. The flavors were soft, but not too sweet. I added some lightly toasted almonds prior to serving for extra texture. My children were very iffy about eating cooked apricots for dinner and Mr Fresh and I enjoyed it more than they did. They prefer to keep their fruit as a school snack they told me!

Easy Baked Apricot Chicken
Prep time
Cook time
Total time
This easy baked apricot chicken recipe is a great way to use up some of the abundance of Summer fruit we had available.
Recipe type: Main
Cuisine: Moroccan
Serves: 4-6
  • 1 tablespoon coconut oil
  • 2 teaspoons cumin
  • ½ teaspoon tumeric
  • ½ teaspoon fenugreek seeds
  • 2 teaspoons coriander
  • 1 kg of chicken drumsticks (or pieces)
  • generous pinch salt
  • 1 kg fresh apricots - washed, pitted and halved
  • 425 grams cannelloni beans
  • 1 cup chicken or vegetable stock
  • ¼ cup lightly toasted flaked almonds
  • fresh coriander to serve
  • Brown basmati rice and vegetables of choice to serve
  1. Set the oven to heat to 120 degrees celcius
  2. Add the oil to a pan on the stove top. Use a pan that has a lid and can transfer from the stove to the oven
  3. Add the spices and stir to distribute evenly across the pan
  4. Add the chicken pieces to the pan once it has warmed and season with the salt.
  5. Turn each piece of chicken a few times to coat it with the spices and allow it to brown a little on each side
  6. Add the apricot halves, cannelloni beans and the stock
  7. Cover the pan with a lid and place it into the oven to cook at 120 degrees for 25 minutes
  8. Uncover the pan and allow to cook at 150 degrees for a further 20 minutes
Apricot Chicken

This easy baked apricot chicken meal was a great way to use up some of the abundance of Summer fruit we had available.  Grab some quick and give this a try before the season ends.

Have you returned to cooking a meal that reminds you of your childhood for your children? Did they enjoy it?


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