Apricot Chicken

 Apricot Chicken

Apricot Chicken


Growing up as I did in the 1980s, I think is fair to say apricot chicken was something of a wonder meal served up as part traditional roast chicken, part exotic, oriental poultry experience.  Sadly, like so many things in the 1980s, the fashion was for flashy, somewhat over-processed foods.  This is my tribute to '80s Apricot Chicken, and I rather like it.


Apricot Chicken1.5 kg free range organic chicken pieces, skin on if preferred

300 grams tinned apricots (or fresh ones if they are in season)

3 tablespoon apricot jam

1 cup crisp white wine

½ cup white wine vinegar or tarragon vinegar

2 spring onions, finely sliced

½ cup good chicken stock

2 garlic cloves, crushed

1 teaspoon French mustard

Juice and zest of a lime

1 tablespoon cornflour

Pinch of salt

½ teaspoon white pepper

½ teaspoon cumin

½ tablespoon Worcestershire sauce

1 tablespoon sesame seeds

½ tablespoon sesame oil

Peanut oil



Pre-heat oven to 180°C



Combine the cornflour, salt, pepper and sesame seeds and coat the chicken pieces.


In a baking dish or roasting tray, add enough peanut oil to just coat the base of the pan,  add the sesame oil and mix together.  Add the garlic and half the spring onions then add half the apricots and the chicken.

Combine the remaining ingredients in a small bowl and mix together well.


Pour the sauce over the chicken pieces, then add the last of the apricots.

Bake for approximately 40 minutes or until the chicken is tender and the sauce has reduce down to a sticky coating over all the chicken.


Serve on fluffy jasmine rice with plenty of lime zest and juice and a generous sprinkle of sesame seeds.