Fancy Apricot Chicken

READY IN: 3hrs 30mins
Recipe by MizEmerilLagasse

This is one of those recipes that I feel could be in a restaurant. I was so proud or the end result I got from this after thinking on it for 4 days; planning out the seasoning, the sauce, the apricots. It was allot of thinking, but it was soooo worth it. I couldn't of asked for a better product.

Top Review by Montana Heart Song

This was too labor intensive,using a whole bird. I changed the prep.In saucepan,add pressed garlic,butter, curry powder, a little water and cayenne pepper,simmer, pour over chicken pieces. I use thighs&breasts.Then add apricots, cinnamon and onion. I cooked 375* for 35 minutes wrapped in the foil. Removed apricots, cinnamon and onion. Did not use or make the rice or sauce.That for my taste would be too much curry. Served chicken with mashed potatoes.You could make the rice and sauce and cook in microwave and cut the time down again. My time was a total of 45 minutes compared to 3 hrs. 30 minutes. I am rating a four because of the steps involved. I would make again but adapt more ie cinnamon powder instead of sticks, etc.

Ingredients Nutrition


  1. Preheat oven to 475F, line the bottom of a 9"-13" pan with foil (I like nonstick foil).
  2. Remove the giblets from the chicken and just throw them away.
  3. Dry the bird off and place it, breast side up, in the lined pan.
  4. Stuff the bird with as many apricots and onion pieces as you can then just toss the ones that would fit around the bird Stuff the cinnamon sticks, one under each breast, inside the bird.
  5. Smear the butter, curry powder, and cayenne all over the top and sides of the chicken.
  6. Cook for 20 minutes in the 475F oven then loosely cover with foil, turn the oven to 350F and cook for 2 1/2 to 3 hours more.
  7. When the bird is down, remove from the oven and spit it open down the back bone.
  8. Turn oven down to 250°F.
  9. Remove the apricots and onion from inside and around the bird and place them in a blender or food processor.
  10. Finish carving the bird and set it aside.
  11. Line another 9"-13" pan with foil (or use the same one that has just been cleaned) Pour the rice into the pan and stir in the butter and curry powder.
  12. Place the chicken on top of the rice and set aside.
  13. Add all the ingredients for the sauce plus 1/4 cup reserved apricot syrup to the blender or food processor with the cooked apricots and onion.
  14. Blend until smooth then pour over the chicken.
  15. Return to the 250F oven for 15 minutes.

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