Apricot chicken is making a comeback, with bestselling author and nutritionist Sarah Pound giving the retro family favourite a fresh, modern makeover.

Her sticky version swaps the overly sweet sauce many remember for a more balanced glaze, served alongside a crunchy fennel, almond and jalapeño slaw.

The fuss-free dish features in Pound’s new cookbook, Wholesome Made Easy, which is packed with simple and nourishing recipes designed for busy households.

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Ingredients

PREP TIME: 15 minutes

COOK TIME: 35–40 minutes

SERVES: 4

FREEZER FRIENDLY: Yes

DIFFICULTY: Super Simple

Chicken

8 boneless chicken thighs, skin on

4–5 golden shallots, chopped

160 g (1 cup) chopped dried apricots

45 g (¼ cup) whole dried apricots

1–2 tablespoons extra-virgin olive oil

125 ml (½ cup) dry white wine or chicken stock

Apricot Sticky Sauce

315 g (1 cup) apricot jam (not too sweet)

80 ml (⅓ cup) balsamic vinegar

1 tablespoon Dijon mustard

Pinch of chilli flakes (optional, for a kick)

Generous pinch of salt flakes

waw

1 fennel bulb, very finely sliced, fronds reserved

2 celery stalks, finely sliced

1 small red or green jalapeño chilli, deseeded and finely sliced

80 g (½ cup) whole almonds, toasted and roughly chopped

1 small handful each of mint and coriander leaves, roughly chopped

gg

Zest and juice of 1 orange

Zest and juice of 1 lime

2 tablespoons extra-virgin olive oil

1 teaspoon honey

Salt flakes and freshly ground black pepper

To Serve

Juice of 1–2 lemons

Chopped flat-leaf parsley leaves

Method

1. Preheat the oven to 200°C (fan-forced).

2. Combine the apricot sticky sauce ingredients in a small bowl and whisk well.

3. Tip the chicken into a large baking dish (approximately 28 cm × 20 cm). Pour the sauce over the top and mix to coat. Turn the chicken skin-side up and scatter over the shallot and chopped and whole dried apricots.

4. Drizzle with the olive oil and pour the wine or stock around the chicken. Roast, spooning the sauce over the chicken and tucking the apricots underneath halfway through, for 35–40 minutes, until the skin is golden, glossy and caramelised and the chicken is cooked through.

5. Meanwhile, place the fennel, almond and jalapeño slaw ingredients in a large bowl.

56. Whisk the dressing ingredients together in a small bowl. Taste and adjust the seasoning if needed. Pour the dressing over the slaw and toss well. Set aside until the chicken is ready to serve.

7. Just before serving, spoon some of the sauce from the dish over the chicken. Squeeze over the lemon juice, scatter with parsley and serve with the fennel slaw alongside.

Optional Twists

Try a mix of thighs and drumsticks. They stay juicy and the skin crisps up beautifully.

Swap the almonds for cashews or pistachios if preferred.

Add a little grated ginger to the dressing for extra zing.

Make Ahead

The slaw is best made just before serving to stay crisp, but the dressing can be mixed a few hours ahead.