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This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Spiced Chicken and Apricot


  • 8 chicken thighs, trimmed of fat
  • 2 tsp. mixed medium masala
  • 1 tsp. garam masala
  • 1 clove garlic, crushed
  • 1 cm piece of ginger crushed
  • cup olive oil
  • 1 can Rhodes Apricot Halves in syrup, drained, juice reserved
  • 2 cups chicken stock
  • 1 handful fresh coriander, roughly chopped
  • salt and pepper


Mix together the spices, olive oil, juice of the apricots, garlic and ginger.
Place the chicken thighs into a container and season well.

Pour over the marinade and cover.

Place into the refrigerator and leave overnight.

Remove the chicken thighs from the marinade and set the marinade aside.

In a hot skillet brown the chicken thighs on each side and place into a roasting dish.

Heat the chicken stock and the remaining marinade together and pour over the chicken.
Bake in a preheated oven for 20 minutes.

Remove from the oven and stir in the apricot halves and the fresh coriander.

Return to the oven and bake for an additional 20 minutes or until the chicken is cooked.
Serve with basmati rice.