A delicious, summery family meal. 


  • 500g apricots, stones removed

  • 1/2 cup plain flour

  • 8 chicken pieces (or cutlets and drumsticks)

  • 2 tbsp olive oil

  • 1 brown onion, cut into thin wedges

  • 2 garlic cloves, crushed

  • 1 tbsp Moroccan seasoning

  • 40g packet French onion soup

  • 405ml can apricot nectar

  • 2 tbsp coriander sprigs, to serve

  • 2 tbsp toasted slivered almonds, to serve

  • Couscous, to serve


  • 1.

    Dice half the apricots and halve the remainder. Set aside until required. Place flour into a large clip lock bag. Add chicken pieces and reseal. Shake to coat chicken.

  • 2.

    Heat oil in a large deep frying pan or heatproof casserole over medium heat. Add chicken, shaking off excess flour and cook for 10 minutes or until golden on all sides. Transfer to a plate.

  • 3.

    Add onion to pan and cook for 4 minutes or until softened. Add garlic, Moroccan seasoning and soup mix. Stir until combined and cook for 1 minute. Add apricot nectar, 1/2 cup water and apricots. Stir until combined and mixture comes to the boil.

  • 4.

    Return chicken to pan and cover pan. Cook for 25-30 minutes or until chicken is tender and cooked through. Sprinkle coriander over chicken. Serve with couscous on the side.


Exclusive recipe from Australian Summer Stonefruit

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