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Apricot Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my tinkering variation on a recipe from Nick Stellinos Glorious Italian Cooking. I have cooked this and given the recipe out so many times. I serve it with rice or roast potatoes and green vegetables. If you taste the Mixture before the chicken goes in it tastes very strong, but go with it, it becomes more mellow as it sits. Fills your house with a fabulous perfume as it cooks. There are a lot of ingredients, but it the main work is done the day before, so good for giving friends for dinner. Enjoy!

Ingredients

Serves: 4-6

  • 5 cloves chopped garlic
  • 2 tablespoons oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 63 millilitres white wine vinegar
  • 125 millilitres olive oil
  • 250 millilitres dried apricots
  • 125 millilitres stuffed green olives (halved)
  • 125 millilitres capers
  • 3 leaves bay leaves
  • 250 millilitres white wine
  • 63 millilitres chopped fresh parsley
  • 63 millilitres dijon mustard
  • 2 red bell peppers
  • 6 chicken breasts (skinless and boneless)
  • sprinkling of fresh parsley

Method

Apricot Chicken is a community recipe submitted by Kelly-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix ingredients from garlic to red bell pepper in a large baking dish (not tin)
  • When mixed well add chicken and make sure it is immersed.
  • Cover and place in fridge overnight.
  • Next day take out of fridge in time to loose the chill and bake in a 180 ºC (350 ºF) preheated oven uncovered for about 45 minutes.
  • To make sure chicken is cooked. Take out of oven about 15 mins before serving as sauce tastes better that way. Sprinkle with extra parsley and serve.
  • Tell us what you think