Chicken in an Apricot Honey Sauce

You can make a really delicious sauce with sweet and sour apricot preserve and honey.

Recipe By: Raspberry hut (https://cookbuzz.com/kitchen/447)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Chicken thighs 4
Salt & pepper as required
Paprika 1 tbsp
Olive oil 1 tbsp
Chicken stock 200ml
Apricot preserve (jam) 2 tbsp
Honey 2 tbsp
Garlic 3 cloves
Soy sauce 1 tbsp
Thyme 2 stalks
Lemon juice 1
Spring onion 1

Method

1
Remove the bones from the chicken thighs and season with salt & pepper and paprika. Rub in well and keep aside for 10 minutes.
2
Put the oil in a large frying pan and add the chicken skin side down. Fry for 3 minutes on each side then remove to a plate.
3
Remove excess oil from the pan then add the roughly chopped garlic and fry for 1 minute. Add the apricot jam, honey and soy sauce.
4
Pour in the chicken stock, squeeze in the lemon, add the thyme and mix well. Return the chicken from Step 2 and boil down the sauce on medium heat.
5
Allow to cook for 7-8 minutes, basting the chicken with the sauce. The sauce will be nice and thick and reduced by half.
6
Transfer to a serving dish and sprinkle with the finely chopped spring onion. It goes wonderfully well with mashed potatoes.

Tips & Note

If you prefer chicken on the bone, cook it for a few minutes more at Step 5.

Chicken in an Apricot Honey Sauce

You can make a really delicious sauce with sweet and sour apricot preserve and honey.

Recipe By: Raspberry hut (https://cookbuzz.com/kitchen/447)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Chicken thighs 4
Salt & pepper as required
Paprika 1 tbsp
Olive oil 1 tbsp
Chicken stock 200ml
Apricot preserve (jam) 2 tbsp
Honey 2 tbsp
Garlic 3 cloves
Soy sauce 1 tbsp
Thyme 2 stalks
Lemon juice 1
Spring onion 1

Chicken in an Apricot Honey Sauce

Recipe ID :2442 Posted on 27 FEB 2017

Serves 2

Prep 10min
Cook 15min
views 3,640
printed 1

saved 0

You can make a really delicious sauce with sweet and sour apricot preserve and honey.

Share

Ingredients

Print Ingredients Email Ingredients
4
as required
1 tbsp
1 tbsp
200ml
2 tbsp
2 tbsp
3 cloves
1 tbsp
2 stalks
1
1

Method

Prep
10min
Cook
15min
1
Remove the bones from the chicken thighs and season with salt & pepper and paprika. Rub in well and keep aside for 10 minutes.
2
Put the oil in a large frying pan and add the chicken skin side down. Fry for 3 minutes on each side then remove to a plate.
3
Remove excess oil from the pan then add the roughly chopped garlic and fry for 1 minute. Add the apricot jam, honey and soy sauce.
4
Pour in the chicken stock, squeeze in the lemon, add the thyme and mix well. Return the chicken from Step 2 and boil down the sauce on medium heat.
5
Allow to cook for 7-8 minutes, basting the chicken with the sauce. The sauce will be nice and thick and reduced by half.
6
Transfer to a serving dish and sprinkle with the finely chopped spring onion. It goes wonderfully well with mashed potatoes.

Tips & Note

If you prefer chicken on the bone, cook it for a few minutes more at Step 5.

HOME
Raspberry hut
I’ve got 3 recipes!

RASPBERRY HUT
Step into my kitchen!
I found some chocolate in the fridge and some sliced almonds in the cupboard. I grabbed them both and came up with this!
Cadbury's Dairy Milk Chocolate, Butter, Granulated sugar, Vanilla extract, Honey, Eggs, Self raising flour, Cocoa powder, Sliced almonds, Double cream
HOME
You can make a really delicious sauce with sweet and sour apricot preserve and honey.
Chicken thighs, Salt & pepper, Paprika, Olive oil, Chicken stock, Apricot preserve (jam), Honey, Garlic, Soy sauce, Thyme, Lemon juice, Spring onion
HOME
If you've got a ramekin, you should try this...
Dark chocolate, Butter, Eggs, Granulated sugar, Plain flour, Salt
HOME

Similar Recipe

Soy sauce goes well with beef, and a touch of wasabi takes it to a different level.
Your favourite steaks, Salt & pepper, Vegetable oil, Butter, Wasabi sauce:, Soy sauce, Sake, Mirin (or golden syrup), Wasabi paste
You often have filo pastry left in your freezer, so you can use it all up in this recipe.
Granny Smith apples, Royal Gala apples, Granulated sugar, Cinammon powder, Butter, Custard:, Plain flour, Egg, Milk, Soaking liquid for the filo:, Butter (for baking)
KitchenCIB
HOME
Delicious hot or cold, the kids will love them!
Quail eggs, Potatoes (medium), Milk (for mash), Butter, Onion (medium), Garlic, Green peas (frozen), Milk (for breadcrumbs), Breadcrumbs, Minced beef, Egg, Dried rosemary, Miso, Worcester sauce, Salt & pepper, Bacon rashers
MiwaPucci
PRO
What a fantastic combination to mix the soy and oyster into a sauce for the tender sirloin.
Sirloin steak fillet, Salt & pepper, Vegetable oil, Sauce:, Garlic, Sake (or white wine), Soy sauce, Mirin, Oyster sauce, Butter
Tobuchan
HOME
Cook your usual meat this way to make it more delicious! A chef masterclass to enhance your steak.
Sirloin steak fillet, Wagyu beef tallow, Salt & pepper, Onion sauce:, Onion, Garlic, Spring onions (sliced), Mirin, Soy sauce
BENIHANA
CHEF
I recommend this as an appetiser for your dinner party!
Minced beef, Tomatoes, Garlic, Olive oil, Tomato ketchup, Worcester sauce, Sugar, Salt & pepper, Cheddar cheese (grated), Parsley, Lettuce, Tabasco
MiwaPucci
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME