Apricot Chicken

Since I have been kicking it “Old School” lately… who am I kidding, I am always putting up Old Fashioned recipes! Apricot chicken use to be the once a week meal that mum made when she was late home from work or something she could make in the morning before work, then put it in the oven when she got home.

It is very cost efficient only a 4 ingredient meal (someone should write a book about that) 🙂 and really, I doubt when mum made it she ever used Olive Oil so really only 3 back in the day! It’s easy to make, it’s not fancy, it is that 70’s combination of a bit of sweet and savoury, but kids tend to like it, everyone you serve it up too says, “Apricot Chicken… I haven’t had that in forever” and it is cheap, especially when Chicken drumsticks are on special.

Apricot Chicken

Does anyone actually buy this to drink?

I have whipped up a French Onion Soup Mix Blend, as I looked at the back of the packet and thought I could make this with no nasties in it (and there are a few)! I’m pretty happy with the result, but it doesn’t taste exactly the same without all those flavour enhancers and numbers! It may cost you a little bit to get all the initial ingredients, but in the end it will be better for you and you will have lots of packets of French Onion Soup Mix!


2 kg of chicken pieces (Maryland’s, legs or wings are great)

Olive Oil

2 x Packets of Continental French Onion Soup Mix (or see below to make your own that doesn’t contain any additives)

1 x 850ml Tin of Apricot Nectar (I’ve always used Berri but if you have another brand that fine)

(Yep that’s it!!!!)


1. Preheat oven to 180 degrees celsius and grease a large oven tray

2. Place chicken pieces into an oven tray and place in the oven.

Apricot Chicken

3. In a saucepan. place Apricot Nectar and  Soup Mix, whisk until week combined and the sauce starts to thicken.

Apricot Chicken

4. Bring sauce mixture to the boil, then immediately pour over cooking chicken.

5. Back in the oven for 45 – 60 minutes or until chicken is cooked. If you are using wings, it may not take as long.

6. Serve with rice/mashed potato/pasta and vegetables or just a bowl of Apricot Chicken with a big piece of bread to soak up the yummy juice.

Apricot Chicken

I have also made this for the slow cooker… put in a whole chicken and then pour the thicken sauce over the top cook for 6 hours on low… then you have whole Apricot chicken!




This recipe was made in the TM31 but is exactly the same on manual in the TM5


1 – 2 kg of Chicken Thighs sliced (the amount depends on how many you are feeding, but there will be enough sauce)

2 x Packets of Continental French Onion Soup Mix (or see below to make your own that doesn’t contain any additives)

1 x 850ml Tin of Apricot Nectar

1 Tablespoon of TM paste


*Before you start you may like to cook or rice or mashed potato and keep it warm in the Thermoserver.

1. Place Apricot Nectar, TM Paste and 2 packets of Soup Mix or (50g of homemade) into the mixing bowl and cook 5 minutes/Varoma/speed 3.

2. Gentle place in mixing basket and add as much of the chicken to the basket that you can. Place the rest of the chopped chicken in the bottom of the Varoma and place on to the lid.

3. Cook 60 minutes/Varoma/Speed 2. At any time in the cooking process you can add vegetables into the Varoma on top of the chicken, on the top level of the Varoma or both.

4. Serve and Eat!

Apricot Chicken

If you wanted to make this in the oven, complete step 1 but cook the sauce for 10 minutes. Place whole chicken pieces or whole thighs in a baking dish and cover with cooked sauce and cook re conventional method!


All the herbs and spices I used in this recipe (except the celery seeds) I sourced from Gourmet Organics Check out their website for all these wonderful herbs and spices. It doesn’t taste exactly the same, but it is a good substitute if you want to know what is going into your mouth.

Ingredients  – You only need 50g of this mixture for one batch of Apricot Chicken

1 Teaspoons of Celery Seeds (or Celery Salt)

1 Teaspoons of Mustard Seeds (or Mustard Powder)

2 Black Peppercorns (cracked pepper)

40g of White Rice (or Rice Flour)

20g of Cornflour

1/2 cup of Onion Flakes (35g)

2 Teaspoons of Sumac

1 Teaspoons of Dried Thyme

1 Teaspoon of Smokey Paprika

1 Teaspoon of Paprika

1 Teaspoon of Turmeric

1 Teaspoon of Dried Parsley

1 Teaspoon of Salt

1 Teaspoon of Sugar

Apricot Chicken


1. Place seeds, rice and peppercorns into the mixing bowl and mill 30 seconds/ speed 10.

2. Place all other ingredients into mixing bowl and mix 5 seconds/speed 5. Use as required!

You could easily double or triple this and store it in an airtight container so you just had it in the cupboard for use as a seasoning. I know that it doesn’t taste exactly the same but I think that it is worth making this because as at least you know what is in it with no MSG or added nasties!

So how about you give this apricot chicken a go and maybe it will make a resurgence… It is a quick, easy and inexpensive meal to feed a lot of people!

Enjoy Irresponsibly!

Liz x