• Partnered with
  • Easy
  • Serves 2
  • 20 mins prep
  • 50 mins cook

Crispy baked chicken with apricots

Chicken with apricots

Crispy chicken, soft tart apricots and meltingly sweet onions and leeks make this Nici Wickes' apricot chicken recipe a firm favourite


  • 1/2 cup dried apricots
  • 3-4 chicken drumsticks
  • 3-4 boneless chicken thighs
  • 1/4 cup plain flour
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/2 tsp caraway seeds
  • 1 onion, finely diced
  • 2-3 tbsp olive oil
  • 1/2 leek, sliced
  • 1/2 cup stock or water
  • greens and rye bread, to serve


  1. Plump the apricots in a bowl of boiling water for at least 20 minutes.
  2. Pat the chicken dry, then shake in a plastic bag with the flour, salt, pepper, caraway seeds and diced onion until the chicken is well-coated.
  3. Oil a baking or roasting dish. Make a bed of leeks, then tumble the chicken pieces on top. Shake any extra seasoning over the chicken. Scatter over the drained apricots.
  4. Add the stock, but don’t pour it directly on the chicken as you’ll wash off the seasoning!
  5. Roast, covered, at 180°C for 30 minutes. Uncover for a further 15-20 minutes until the chicken is golden brown and cooked through.
  6. Serve with greens of choice and rye bread (see note).
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