Apricot Chicken Casserole

This casserole could be a warming recipe for a cold night, or a springtime dish with sunshine flavours.  It’s a great dish to leave in the oven while you are busy with something else.  The British apricot season runs from May-September, and this versatile dish will showcase these delicious fruits no matter the weather. Apricots are a great source of Vitamins A and C, Potassium and Fibre.

For 4-6 Servings

Bowl of fresh apricots

Enjoy healthy and versatile fresh apricots in season from May-September

1 whole chicken, cut into eights (if you don’t want to joint a chicken you can buy pre-cut pieces in the supermarket or butcher’s)
2tbls Oil (olive or coconut)
2 large Onions, thinly sliced
16-20 fresh or canned Apricots (not in syrup), halved with the stones removed
3 strips Lemon Rind
1/2 pint Chicken Stock
Grated Nutmeg
Juice of 1 Lemon
100g Yoghurt or Coconut Yoghurt

  1. Melt the butter in a flame-proof casserole dish.  Fry the chicken in the butter, skin-side down until the skin is golden, then turn and fry on the other side.
  2. Remove the chicken from the pan and set aside.  Add the onions and sauté until golden.
  3. Add the apricots and cook for 3-5 minutes.
  4. Add the chicken, a little grated nutmeg, lemon rind chicken stock, and salt and pepper to taste.  Cover and cook in a moderate oven for an hour, or until the chicken is tender.
  5. Remove the chicken and lemon rind and keep the chicken warm in a serving dish.  Add the lemon juice and season to taste.  Stir in the yoghurt and bring to a gentle simmer (do not simmer if you are not using full-fat yoghurt; it will curdle).
  6. Pour the sauce over the chicken and sprinkle with paprika.  Serve with brown rice and/or your favourite steamed vegetables.