Apricot and honey chicken

Recipe from: 1/27/2000 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 250
    dried apricots
  • 500
    hot chicken stock
  • 10
    chicken pieces, excess skin and fat removed
  • seasoned cake flour
  • oil
  • 1
    large onion, sliced into rings
  • 250
  • 250
    fresh lemon juice
  • 100
    mixed nuts, roasted (optional)


Soak the apricots in the stock until soft. Meanwhile coat the chicken pieces with the seasoned cake flour. Heat a few tablespoons oil in a pan and fry the chicken pieces a few at a time until golden brown on both sides. Remove with a slotted spoon and drain on paper towelling. Fry the onion rings in the remaining pan fat until tender and fragrant, and add the chicken pieces and soaked apricots, Blend the honey and lemon juice and pour over the chicken pieces. Cover and simmer slowly until the chicken is tender and done. Add half the nuts, heat through and serve with rice and broccoli. Sprinkle with the remaining nuts and serve immediately. Serves 8.

Read more on: poultry  |  shallow-fry


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