Diva In The Kitchen: Apricot Chicken

I've made this recipe a few times since I saw Rachael Ray make it on television.  I love the flavor combination of the sweet apricots with the savory onions.  It is really tasty and very simple.

I was a little flustered that day because I couldn't find my recipe print out, so I welcomed technology into the kitchen to help me.

A Rachael Ray Recipe


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 pounds chicken tenderloins, cut in 1/2 across on an angle
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tablespoons cider or white wine vinegar
  • 12 dried pitted apricots, chopped
  • 2 cups chicken stock
  • 1 cup apricot all fruit spread or apricot preserves
  • 3 tablespoons chopped flat-leaf parsley, for garnish


Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

I usually serve it over brown rice and sometimes with a side dish like spinach or zucchini.

No comments