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Apricot Chicken

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I used to love Mum’s Apricot Chicken recipe, similar to some of those found online today it was pretty simple and always yummy.

Through the period of trial and error, trying to determine what I could and couldn’t eat, I had to do so much packet reading that it just became a tedious task to buy processed pre-packaged foods. It’s not an easy change to make and I do feel for the families and friends of people that suddenly feel like they have to make changes to their diet too just so we can be catered for.

Apricot chicken was either off the menu or had to overhauled. No more french onion mix to crisp up the edges and add a savoury crusty topping to the sticky apricot sauce.

So we overhauled: cut the nectar. cut the french onion mix.

Replaced with chicken thighs, fresh apricot pieces and a crunchy topping of mildly spiced dukkah – it’s just as tasty, minus the gluten, dairy and sugar fix.


600gm chicken thighs, bone and skin removed
10 fresh ripe apricots
1 c water
1/2 c liquid vegetable stock
1 brown onion
2 garlic cloves
3 heaped tbsp. pine nuts (or nut of choice)
1 tsp. sesame seeds
1 tsp. paprika
1 tsp. cumin seeds
1/2 tsp. pink salt
pinch pepper
1/2 tsp. cayenne
1/2 tsp. allspice
3 tsp. onion flakes or powder
3 tsp. beef stock powder
1 tsp. celery seed
2 tbsp. gluten free plain/all purpose flour OR arrowroot


Preheat the oven to 200 degrees Celsius (fan forced).
Thinly slice the onion and mince the garlic.
Pour the water and vegetable stock into a jug, add the onion and garlic and stir.
Add mixture to an ovenproof casserole dish.
Halve and remove the stones from the apricots.
Scatter a few apricot halves in the base of the casserole dish.
Arrange the chicken in the casserole dish.
Scatter the remaining apricots around the chicken.
To make the dukkah: roughly crush the pine nuts (or chosen nuts), add the paprika, sesame seeds, cumin seeds, pink salt, pepper, cayenne, allspice, onion powder/dried onion flakes, beef stock powder, celery seed to the bowl. Add the flour and mix well to combine all ingredients well.
Spoon a layer of the spiced dukkah over the top of the dish.
Place in the oven and cook for 50 minutes or until the crust is golden, apricots have reduced and the chicken is cooked through.
Serve over rice or with sauteed greens such as broccolini or asparagus.