• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Honey Apricot Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Chicken; cut up 8 pieces
  • 3/4 ts Cumin; dried
  • 3/4 ts Ginger; ground
  • 3/4 ts Coriander;dried
  • 1/2 ts Tumeric
  • 1 pn Pepper
  • 1 pn Cinnamon; ground
  • 1 tb Butter
  • 1 tb Oil; vegetable
  • 2 Onions; thinly sliced
  • 2 Garlic cloves; minced
  • 1/2 c Chicken stock
  • 1/3 c Honey; liquid
  • 2 Lemons; sliced
  • Cinnamon sticks; optional
  • 1 tb Cornstarch
  • 4 Apricots; canned - quartered


Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin,
ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In large
skillet, melt butter with oil over medium-high heat; cook chicken for 10 -
12 minutes or till browned on all sides. Drain off all but 1 Tbsp of the
fat. Add onions and garlic, pour in 1/3 cup of the stock and the honey,
stirring and spooning over chicken. Arrange half of lemon slices over
chicken, tuck in cinnamon sticks (if using). Bring to a boil, reduce heat,
cover and simmer, basting occasionally for 25 to 30 minutes till chicken is
no longer pink inside. Transfer chicken and cinnamon sticks to warm
platter; keep warm. Discard lemon. Over high heat, bring liquid to a boil.
Blend remaining stock with cornstarch, whisk into skillet and cook,
stirring constantly for 3 minutes or till smooth and thickened. Add
remaining lemon and apricots, heat through. Taste and adjust seasonings.
Pour over the chicken.

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