Apricot Chicken
If you don't love Apricot Chicken, you're not making it right! This is a quick, easy and delicious meal that the whole family will love.
Servings: 4 people
Calories: 549kcal
Equipment
- baking dish
- frypan
Ingredients
- 550-600 grams chicken tenderloins
- ½ cup plain flour (60 grams)
- salt and pepper (to taste)
- 1 tablespoon vegetable oil
- 410 grams tinned apricot halves
- 500 ml apricot nectar (2 cups)
- 1 tablespoon soy sauce
- 40 grams French onion soup mix
- 1 tablespoon cornflour
Instructions
- Pre-heat oven to 200 degrees celsius / 390 degrees fahrenheit (fan-forced).
- Add salt and pepper to flour and then coat the tenderloins in the flour mixture.
- Heat oil in a frypan over high heat and cook the tenderloins on both sides for 1-2 minutes until browned a little.
- Place the tenderloins in a baking dish.
- Drain apricot halves and place apricots in baking dish.
- Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken and apricot halves.
- Bake, uncovered, for 35 minutes.
- Serve with rice and vegetables.
Notes
Storing: You can store leftovers in an airtight container for up to one day.
Freezing: Store in an airtight container in the freezer for up to 6 weeks.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Options:
- You can skip the step of cooking the tenderloins in the frypan first, but you'll need to add another 10 minutes to the cooking time.
- Chicken thighs and drumsticks also work well with this recipe, but you may need to adjust the cooking time (again, adding another 10 minutes).
Nutrition
Calories: 549kcal | Carbohydrates: 97g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 484mg | Potassium: 1857mg | Fiber: 8g | Sugar: 72g | Vitamin A: 5481IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 4mg