Sweet & spicy apricot chicken

Sweet & spicy apricot chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins


Serves 2 (generously)
Experience Moroccan-style chicken in minutes - it's easily doubled too

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal514
  • fat16g
  • saturates3g
  • carbs38g
  • sugars8g
  • fibre3g
  • protein56g
  • salt5.24g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g frozen chopped French green bean
  • 400g packet mini chicken breast fillets



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 14 kalamata olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • chicken stock cube
  • 1 tbsp apricot conserve (with large pieces of fruit)
  • 2 110g packets coriander and lemon couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • A small handful fresh coriander
  • 1 tsp each ground cumin and coriander



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…


  1. Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.

  2. While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.

  3. While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.

  4. Fork through the couscous – it should have plumped up by now – and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
renial38's picture
25th Sep, 2013
I absolutely love this recipe. My hubby likes things a bit spicy so I just added a bit of tobasco in and it worked a treat. mmmmm really recommend it
19th Mar, 2012
"Monday evening easy" - who wants to have a complicated recipe on a Monday night...? Made this and it was easy / tasty and will definitely make again.
15th Nov, 2010
Loved this. Had some preserved lemons in the fridge so I added two (small ones), chopped roughly, to counteract the sweetness. Also used chopped dried apricots instead of apricot conserve. The lemon and apricot together worked together really well.
4th Aug, 2010
There seemed to be far too much liquid in this recipe. I temporarily removed the chicken and boiled the sauce to reduce it. It worked out very tasty though and will be making it again.
14th Oct, 2008
This is very easy and very tasty - perfect for midweek dinner. Make sure the olives still have stones as they are much tastier and juicier that way.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?