Kathryn’s apricot chicken



  • 6 skinless chicken thigh cutlets trimmed and diced
  • 1 tablespoon olive oil
  • 1 large brown onion, cut into thin slices
  • 3 garlic cloves, crushed
  • 1 tablespoon Moroccan seasoning
  • 405 ml can apricot nectar
  • ½ cup dried apricots
  • handful fresh flat-leaf parsley
  • some orange: 2 carrots or 1 can baby corn
  • some green: 1 zucchini or 1 head of broccoli
  • some red: 1 red capsicum
  • Basmati rice to serve



  1. In a bowl marinate chicken in olive oil, crushed garlic and Moroccan seasoning.
  2. Wash and dice veggies
  3. In a frying pan over medium heat, cook chicken for 2 to 3 minutes. Transfer to a plate and set aside.
  4. Using the same oil in the pan cook onion for 5 minutes until golden brown. Sprinkle a little Moroccan seasoning and stir through.
  5. Stir in nectar and bring to the boil. Reduce heat to low and return chicken to pan. Cover and cook for 10 minutes.
  6. Add veggies, apricots and parsley, pushing into the sauce. Cook uncovered, for a further 10 minutes or until chicken is cooked through and sauce has thickened.
  7. Serve with rice.



• Marinate chicken the night before for a stronger flavour
• Try red onion instead of brown
• Instead of cooking the parsley, serve with a sprinkle on top.
• Try brown rice or couscous
• Try cooking chicken thighs whole instead of diced.
• Use fresh apricots instead of dried if they’re in season
• Can be cooked in a slow cooker. Just add all ingredients and allow to cook throughout the day.
• You can use any veggies you like

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