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Easy Apricot Chicken

Easy Apricot Chicken

An easy family-friendly recipe using Ardmona Apricot nectar. Recipe supplied by SPC.

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20 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
6 Chicken Thigh Cutlets, on the bone
½ Cup of Plain Flour
Defiance Plain Flour
Defiance Plain Flour1 Kilogram
Special
$3.25
was $3.45
Salt, to taste
Pepper, to taste
1 Tablespoon Olive Oil
Moro Olive Oil
1 Can of Ardmona Apricot Nectar
1 Tablespoon of Soy Sauce
Ayam Dark Soy Sauce
40g French Onion Soup Mix
1 Tablespoon of Cornflour
Handful of Slivered Almonds, lightly toasted

Directions

  1. Pre-heat oven to 200°C.
  2. Lightly toast slivered almonds, put aside
  3. Add salt and pepper to flour and then coat the cutlets in the flour mixture.
  4. Heat oil in a trypan and cook the cutlets skin side first until a little browned.
  5. Place the cutlets in a baking dish.
  6. Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken.
  7. Bake for 40 minutes.
  8. Sprinkle shredded almonds on top.
  9. Serve with rice and vegetables.