Name: Matt Moran’s apricot chicken is the retro classic we can’t stop making
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 150g plain flour; Sea-salt flakes and freshly ground black pepper, to season; 8 chicken thigh cutlets, skin on, bone in; 100ml grapeseed oil (or canola or rice bran); 2 brown onions, peeled and finely sliced; 1 red capsicum, seeded and sliced; 4 fresh apricots, cut into quarters and seed removed (or use canned apricots); 2 tablespoons brandy; 200ml apricot nectar; 300ml My Perfect Chicken Stock; Almond couscous; 200ml My Perfect Chicken Stock; 150g couscous, toasted; 80g slivered almonds, toasted; 80g dried cranberries, roughly chopped; 1/4 bunch parsley, leaves picked and finely chopped; 1/4 bunch mint, leaves picked and finely chopped; 60ml olive oil; Juice and finely grated zest of 1 lemon

Matt Moran’s apricot chicken recipe is the upgrade your weeknight dinner rotation has been waiting for. Taking one of Australia’s most beloved retro classics and giving it a proper chef’s touch, this version swaps the packet soup mix for fresh apricots, a splash of brandy and a rich, golden chicken stock – and the result is absolutely worth it.

Best of all, it’s easier than it looks. Served with a fragrant almond couscous dotted with toasted nuts, dried cranberries and fresh herbs, this is the kind of dish that feels special enough for guests but simple enough for a Tuesday night. Whether you go with fresh or canned apricots, we promise the whole family will be going back for seconds.

Ingredients

150g plain flour

Sea-salt flakes and freshly ground black pepper, to season

8 chicken thigh cutlets, skin on, bone in

100ml grapeseed oil (or canola or rice bran)

2 brown onions, peeled and finely sliced

1 red capsicum, seeded and sliced

4 fresh apricots, cut into quarters and seed removed (or use canned apricots)

2 tablespoons brandy

200ml apricot nectar

300ml My Perfect Chicken Stock

Almond couscous

200ml My Perfect Chicken Stock

150g couscous, toasted

80g slivered almonds, toasted

80g dried cranberries, roughly chopped

1/4 bunch parsley, leaves picked and finely chopped

1/4 bunch mint, leaves picked and finely chopped

60ml olive oil

Juice and finely grated zest of 1 lemon

Method

Step 1

Preheat oven to 200°C/180°C fan-forced. Place plain flour in a large mixing bowl and season. Place chicken thighs into flour and coat well in flour.

Step 2

Heat half the oil in a large frying pan on high heat. Sear chicken on both sides for 3 minutes until golden. Remove from pan and set aside.

Step 3

Heat remaining oil in a large ovenproof casserole on medium heat. Sauté onion for 10–15 minutes, until caramelised. Add capsicum and apricots, then cook for a further 5 minutes, until the apricots start breaking down.

Step 4

Add brandy to the casserole pan and allow the liquid to reduce, then add apricot nectar. Simmer on medium heat for 3 minutes, until reduced by half. Return chicken to casserole and stir through. Add stock and bring to a simmer. Place a lid on the casserole, then bake, covered, in the oven for 20 minutes. Remove from the oven and baste chicken with cooking liquid. Remove lid and bake, uncovered, for 30 minutes, until chicken is brown and caramelised. Set aside for 10 minutes.

Step 5

Meanwhile, for the couscous, put chicken stock in a small saucepan and bring to the boil. Place toasted couscous in a medium bowl, pour hot stock over, and cover with plastic wrap. Leave for 20 minutes to absorb the liquid. Using a fork, fluff the couscous and stir in the toasted almonds, cranberries and herbs. Stir in olive oil, lemon juice and zest and season with salt and pepper.

Step 6

To serve, place couscous on a platter and top with apricot chicken.

Matt Moran's apricot chicken recipe served with couscous — *(Photography: Con Poulos)*

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.