Posted by: Kath Usitalo | June 25, 2012

Recipe File: Apricot Chicken

Michigan’s apricot season is coming…..

Apricots, those sort of mini-peaches that are related to plums and have a flavor of their own, have been around for thousands of years and are good for their bountiful vitamin A, vitamin C, fiber and potassium. Originally from China, they were introduced to Europe via Armenia. The first apricot trees arrived in North America in the 1700s.

In Michigan the slightly fuzzy-skinned, juicy fruit is usually ripe in July and, depending on the variety (and weather, of course) into August.

Curious about what to with that bounty of fresh apricots?

Put  them together with chicken in this recipe, easily adaptable to your favorite seasonings and cuts of chicken.



  • 1 1/2 pounds apricots, sliced, pits removed and discarded
  • 1/4 cup sugar
  • 2 Tbsp balsamic vinegar
  • 2 pounds skinless boneless chicken thighs
  • 3 Tbsp olive oil
  • 1 thinly sliced onion
  • 1 can chicken stock or broth
  • 1 Tbsp dried rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce
  • Black pepper and salt to taste


Pre-heat oven to 400F

Toss apricot pieces in mixture of sugar and balsamic vinegar.

On stovetop, heat oil and sautee onions and chicken untli browned. Add apricot pieces.

Place everything into lightly oiled 9 x 13 pan

Mix broth and seasonings. Pour over chicken and apricot mixture. Place in oven until bubbly.

Test for doneness…shouldn’t take long…

Serve hot with rice.

Yield: Serves 4 – 6


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