Apricot Chicken and Almonds


Asian spices added with the sweetness of the apricot chutney bring this together to make a really delicious combination that everyone in the family will enjoy.


  • 1 kg boneless skinless chicken breasts pounded 1/2-inch thin, or chicken tenderloins
  • 1/4 cup olive oil
  • cloves garlic, minced
  • 1.5 tbs fresh grated ginger or 1/4 tsp of ground
  • 1-1/2 tsp ground cumin
  • 1-1/2 tsp ground coriander
  • 1-1/4 tsp salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup Apricot Chutney
  • Serves 3-4


  1. In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper.
  2. Seal the bag and use your hands to swish the mixture and combine.
  3. Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into the breasts until evenly coated
  4. Place the bag in a bowl and leave in fridge for at least 5 hours or overnight.
  5. Preheat pan to high heat, then grease with olive oil before cooking
  6. Seal chicken quickly each side and then cook covered for approx 2-3 minutes per side.
  7. Add dollops of Apricot chutney and sliced almonds (optional) before serving