Persian Apricot Chicken Recipe

Name: Persian Apricot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams apricots, dried; 1 tablespoon ginger grated; 4 x cloves; 2 inches cinnamon sticks pieces; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoon cumin seeds; 6 large red chilis, dried; 1 x salt to taste; 2 tablespoons coriander chopped fresh; 4 x tomatoes chopped; 500 grams chicken breasts diced into 2cm pieces; 2 x onions chopped; 2 small cinnamon sticks pieces; 4 tablespoons vegetable oil; 4 x cardamom pods

Servings: persons

175 grams apricots, dried
1 tablespoon ginger grated
4 x cloves
2 inches cinnamon sticks pieces
1 1/2 teaspoons coriander seeds
1 1/2 teaspoon cumin seeds
6 large red chilis, dried
1 x salt to taste
2 tablespoons coriander chopped fresh
4 x tomatoes chopped
500 grams chicken breasts diced into 2cm pieces
2 x onions chopped
2 small cinnamon sticks pieces
4 tablespoons vegetable oil
4 x cardamom pods

1
Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.
2
Grind all the ingredients for the masala in a food processor and leave to one side.
3
Heat the oil in a large heavy casserole or saute pan which has a lid.
4
Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly.
5
Stir in the masala and fry off until the oil begins to separate.
6
Add the chicken and cook for about 5 minutes turning half way through.
7
Season with salt and add the tomatoes and apricots (and any water remaining from the soaking).
8
Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened).
9
Stir in the coriander and serve immediately with Indian breads or plain rice.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 175 grams apricots, dried, 1 tablespoon ginger grated, 4 x cloves, 2 inches cinnamon sticks pieces, and more.

Yes, Persian Apricot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Apricot Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions