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Serves 4


4 x 6 oz. boneless chicken breasts
1 tbsp. cornstarch
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 tbsp. fresh oregano, coarsely chopped
2 tbsp. sunflower oil
3 oz. ground almonds
2 cloves elephant garlic, finely crushed
1 large onion, thinly sliced
1/2 cup vegetable bouillon
3 oz. dried apricots, halved


Preheat grill to hot. Coat chicken breasts with sunflower oil and sprinkle with oregano. Grill for 20 minutes or until chicken juices run clean.

Meanwhile, combine salt, black pepper, ground almonds, garlic, onion, vegetable bouillon, and dried apricots in a pan. Bring to a boil and simmer for 10 minutes or until apricots are tender. Remove from heat.

Mix cornstarch with some water. Add cornstarch mixture to apricot mixture and stir until thickened. Remove chicken from oven and serve hot, drizzled with apricots and almond and garlic sauce. Serve accompanied by a choice of mixed vegetables or a mixed salad.