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Turkish Inspired Chicken With Apricots, Ginger, Saffron & Pistachio Nuts

Try this delicious chicken recipe with a Turkish twist!


  • 1.4-1.6kg free-range chicken, cut into 8 pieces

  • Salt flakes

  • 100ml extra virgin olive oil

  • 1 brown onion, finely diced

  • 100g fresh ginger, cut into matchsticks

  • 5 cloves garlic, bruised with the back of a knife

  • 2 green chillies, split

  • 2tsp ground cumin

  • 1tsp chilli flakes

  • 2tsp ground cinnamon

  • 2tsp ground coriander seeds

  • 1tsp freshly ground black pepper

  • 1tsp ground turmeric

  • 2 pinches of saffron threads

  • 5 sprigs of thyme

  • 200mls white wine

  • 400g Goulburn Valley Apricot Halves, drained

  • 50g dried apricots

  • 1 lemon, juiced and zest finely grated

  • 2tbsp honey

  • 2 chicken stock cubes

  • 400g Ardmona Rich & Thick Classic

  • 2 handfuls of shelled pistachio nuts, plus extra to serve

  • Couscous to serve

  • Handful of mint leaves to serve

  • Plain yoghurt to serve


  • 1.

    Heat the olive oil in a large heavy-based saucepan over medium heat. Add the chicken pieces, season and brown on all sides. Remove from the pan and set aside.

  • 2.

    Add the onions, ginger, garlic and chilli and all the spices to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomato paste, saffron threads, and thyme and cook for another minute. Add the wine and the drained and dried apricots and bring up to a simmer. Add the lemon juice and zest, honey, and stock cubes, stir and add back the browned chicken pieces. Tip the tomatoes over the chicken and add enough water to just cover.

  • 3.

    Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10–15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced, check the seasoning and then stir through the pistachio nuts. Garnish liberally with mint and pistachio nuts and serve with cous cous and plain yoghurt.

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