Apricot Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
549 kcal
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Course
Main Course
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Cuisine
Australian
Apricot Chicken
Description
In Apricot Chicken, chicken tenderloins are lightly seasoned, dredged in a seasoned flour mixture, then pan-browned to develop a subtle crust. Placed in a baking dish with tinned apricot halves, they’re enveloped by a sauce combining apricot nectar, soy sauce, French onion soup mix, and cornflour to thicken during baking. Baking at a moderate temperature allows the sauce to thicken and the chicken to become tender without drying.
The sauce brings a blend of sweet, savory, and slightly tangy notes, complementing the delicate flavor and texture of the chicken. The heated apricot halves soften further, contributing bursts of fruitiness to the dish. Chicken thighs or drumsticks can be used as alternatives, though cooking times will need to be extended.
Serve this dish alongside rice and vegetables to balance the richness of the sauce and provide a complete meal. Browning the chicken before baking adds depth to the flavor and texture but can be skipped with extra baking time.
Leftovers can be refrigerated for one day or frozen up to six weeks; proper airtight storage is important to maintain quality.
Ingredients
- 550-600 grams chicken tenderloin
- ½ cup plain flour (60 grams)
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable oil
- 410 grams apricot tinned, 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 for 35 minutes.
- Serve with rice and vegetables.
Notes
- Leftover apricot chicken can be stored in an airtight container for up to one day.
- Freeze cooked leftovers in an airtight container for up to six weeks.
- Skipping the pan-browning step increases baking time by about 10 minutes.
- Chicken thighs or drumsticks can replace tenderloins but require longer cooking, around an additional 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 97g | 32% |
| Protein | 35g | 70% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 484mg | 20% |
| Potassium | 1857mg | 40% |
| Fiber | 8g | 32% |
| Sugar | 72g | 144% |
| Vitamin A | 5481IU | 110% |
| Vitamin C | 42mg | 47% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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