Spiced Apricot Chicken

Our Spiced Apricot Chicken jazzes up the old 80s classic with aromatic spices. Serve with couscous, fresh coriander and toasted almond flakes to have yourself a tasty, nostalgic meal.

Serves: Two

Time: 30 minutes


  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 300g chicken breast fillets, chopped
  • 1/2 tablespoon olive oil
  • 1/2 brown onion, chopped
  • 1/2 cinnamon stick
  • 1/2 cup apricot nectar
  • 50g dried apricots
  • cooked couscous or rice, to serve
  • toasted almond flakes, to garnish
  • fresh coriander leaves, to garnish



In a bowl, add the pepper, turmeric, cumin and chicken. Toss to combine. In a large saucepan over a medium high heat, add the oil and cook onion for five minutes. Add the chicken mixture and cinnamon stick. Cook for another five minute until the chicken is slightly browned. Add the apricot nectar and a quarter cup of cold water. Bring to a boil and then reduce heat to medium low, simmer uncovered for 10 minutes to reduce and thicken the sauce. Add the dried apricot and cook for five more minutes, until the chicken is cooked through. Remove and discard the cinnamon stick. Serve with couscous/rice and garnish with almonds and coriander.