Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A simple, tasty dish that can be prepared way ahead and popped into the oven on a busy day.

Ingredients Nutrition

Directions

  1. Drain apricots, reserving syrup.
  2. In a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.
  3. Stir together syrup, stock, soy sauce, cumin and season to taste.
  4. Pour over chicken.
  5. Cook, covered, over low heat for about 30 minutes, or until chicken is tender.
  6. Put chicken in heatproof casserole and reduce liquid in skillet to ½ cup on stove.
  7. Pour over chicken and place apricots on top.
  8. When food stops steaming, cover and refrigerate for 2-3 days.
  9. For longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.
  10. Reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.
  11. Alternatively, reheat in 375F (175C) oven for about 20 minutes, or until heated through.
  12. To serve: Sprinkle with chopped parsley.
  13. Serve with steamed rice.

Reviews

(1)
Most Helpful

Very good for apricot lovers that even non-apricot lovers will enjoy. I usually only have apricots during the too short season in the summer, so I really liked finding this recipe using canned apricots. The directions were easy to follow except I skipped steps 8-10 but cooked it in the oven starting with step 11(I also didn't allow the extra setting days but had it on the same night that I cooked it with great results). Thanks Evelyn for sharing this great summer-in-winter dish which we all enjoyed very much.

ellie_ November 11, 2004

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