Apricot Chicken Bowls – LEAH ITSINES

Apricot chicken is a family favourite! If you haven't tried this combo, you need too! 

Apricot chicken is one that initially I was concerned with, but after trying it I was pleasantly surprised with the taste and absolutely loved how soft the chicken is. 

Quick easy and delicious dinner that you can make in under an hour! 


Serves: 4

Cook time: 45 minutes 
Prep time: 10 minutes

Ingredients:

  • 4-5 chicken thigh fillets, excess fat removed 
  • 1 cup chicken stock
  • 1 medium tomato, chopped 
  • 1  x 400g can apricot halves in juice (low sugar) 
  • 2 tbsp French onion soup mix
  • 1 small brown onion, diced 
  • 1 garlic clove, sliced 
  • Cracked pepper (to taste)

Directions:

  1. In a large pot, heat olive oil in the pot over a medium to high heat. Add chicken thigh to the pot and lightly brown, coating the chicken with a small pinch of salt and pepper.  Remove chicken and set aside. 
  2. Add onion and garlic into the pot and stir for 2 minutes or until onion is translucent. Add apricot halves and allow to cook for 5 minutes. 
  3. Add tomaotes, chicken stock and fresh onion soup powder. Add chicken thigh and bring to a boil and then turn down to a simmer. Add a lid and leave to simmer for 30 minutes.   
  4. Remove lid and allow the mixture to thicken for 10 minutes.
  5. Remove chicken and shred using two forks. Pour apricot sauce over the top and mix through. Add as much as you think you need to coat the chicken. 
  6. Serve with rice and broccoli. 

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