Baked Chicken with Apricots

This is something a little bit different for summertime when apricots and cherries are still available and you want a bit of a change from the inevitable Saturday evening barbie. For me, it originated with a recipe by Lucy Corry in the Christchurch ‘Press’ of 10th January 2018, but I have changed things around quite a bit. Thanks Lucy, and I apologise if I have mucked up your Baked Chicken with Apricots and Thyme.



½ cup cooking sherry.

¼ cup olive oil.

2 tblsp honey.

2 tsp cumin.

¼ tsp white pepper.

Juice & zest of a lemon.

Salt to taste.

2 skinless chicken breasts, trimmed.

4 fresh sprigs thyme.

4 whole cloves garlic, peeled.

3 apricots, halved, stones discarded.

6 cherries, stoned.



Preheat the oven to 210°C. Mix the sherry, oil, honey, cumin, pepper, juice, zest and salt together in a bowl and beat well. Pour a little in the bottom of a casserole and place the chicken breasts in it on top of the thyme. Add the garlics, arrange the apricots around the meat and place a cherry in each half apricot. Pour the remainder of the marinade over all and cover.

At this point you can either place the casserole in the oven and bake for 45 minutes, or you can put it in the fridge and leave it either overnight or all day.


Serve with: Roast new potatoes and boiled mixed vegetables.


Serves: 2.

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