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One pan apricot chicken

Serves   4-6
Prep time: 5 mins
Cooking time: 1 hr

With a fruity twist, this apricot chicken is a marvellous mid week meal made in a single non-stick fry pan. Moroccan spice mix, rosemary and two types of apricots combine to create this tasty dish. 

Apricot Chicken one pan




  • 6 bone-in skin-on chicken thighs 
  • 2 onions, sliced 
  • 3 garlic cloves, minced 
  • 2 Tbsp Moroccan spice mix 
  • ½ cup dried apricots 
  • 3 sprigs fresh rosemary 
  • 1 cup chicken stock 
  • 410g can apricot halves in light syrup 


  1. Preheat your oven to 190°C fan bake. Bring a drizzle of olive oil to medium high heat in a non-stick fry pan. Season the chicken with salt and pepper and pan fry in batches for 4-5 minutes on each side or until golden brown. Remove from the pan and set aside.   
  2. In the same pan, cook the onion and garlic for a few minutes or until softened.  
  3. Stir through the Moroccan spice mix, then add the dried apricots and rosemary. Nestle the chicken back into the pan. Drain the apricot halves, reserving a third cup of the syrup, then arrange in the pan.  
  4. Pour in the reserved apricot syrup and chicken stock. Season with salt and pepper then bake for 30-35 minutes or until the chicken is cooked through.   

Top tip: Serve your splendid apricot chicken with grilled seasonal vegetables and rice or couscous tossed with chopped coriander. Garnish with crispy shallots for an added savoury crunch.