Apricot chilli chicken bake

Embrace the delightful pairing of sweet and savoury with this fabulous apricot chilli chicken bake. It's incredibly simple to put together - in fact, the oven does most of the work for you!

For more ideas like this, check out our collection of 16 delicious apricot chicken recipes.



1.Pat chicken dry with paper towels and toss in a bowl with crushed coriander seeds, salt, brown sugar and a drizzle of olive oil. Leave to marinate (at room temperature) for 20 minutes or so.
2.Preheat oven to 200°C. Heat a large ovenproof frying pan on medium-high heat. Brown chicken in batches for 1-2 minutes on each side and set aside.
3.Add a drizzle of olive oil to the pan and cook onion for 2 minutes until starting to brown. Pour in stock and let it bubble away for a couple of minutes while you use a wooden spoon to rub all the brownings from the bottom of the pan, releasing them into the liquid.
4.Return chicken to the pan and add the cherry tomatoes.
5.Mix tomato paste, sweet chilli and sliced apricots together and spoon all over the chicken, onions and tomatoes. Season with salt and pepper and transfer pan to oven to roast for about 25 minutes until the tomatoes and apricots are soft. Serve with salad or steamed green veges.

*Check label if eating gluten or dairy free. If you don’t have an ovenproof frying pan large enough to fit everything in, pan-fry the chicken and onion in batches then transfer to a roasting tin (or large oven dish) lined with baking paper to roast in the oven.


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