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Chicken with apricots

Name: Chicken with apricots
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 25g unsalted butter; 1 tablespoon (20ml) olive oil; 2 onions, peeled, thinly sliced; 500g chicken breast fillets, chopped into 2cm pieces; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 cinnamon stick; 1/2 teaspoon ground ginger; 4 kaffir lime leaves* (optional); 300ml chicken stock; 125ml (1/2 cup) dry white wine; 12 fresh apricot halves (or 410g can apricots); 1/2 lemon, juiced; 3 tablespoons chopped fresh coriander; Rice or couscous, to serve

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10m

55m

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

Give 70s-style apricot chicken a modern update with turmeric, cumin and coriander.

25g unsalted butter
1 tablespoon (20ml) olive oil
2 onions, peeled, thinly sliced
500g chicken breast fillets, chopped into 2cm pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cinnamon stick
1/2 teaspoon ground ginger
4 kaffir lime leaves* (optional)
300ml chicken stock
125ml (1/2 cup) dry white wine
12 fresh apricot halves (or 410g can apricots)
1/2 lemon, juiced
3 tablespoons chopped fresh coriander
Rice or couscous, to serve

Method

1.

Heat the butter and oil in a large saucepan. Add the onions and fry over low heat for 5-6 minutes until softened and starting to caramelise. Add the chicken fillets and continue to cook for a further 3-4 minutes until they are sealed and tinged golden.
2.

Stir in the dry spices and lime leaves, stirring to coat the chicken well.
3.

Add the stock and wine, season with salt and pepper and bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes.
4.

Stir in the apricots and cook for a further 10 - 15 minutes.
5.

Stir in the lemon juice and coriander and taste for seasoning. Serve with rice or couscous.