RECIPES OF THE LOCKDOWN: Sarah’s Apricot Chicken

Apricot Chicken – Serves 5.


  • 6 bone-in skin-on chicken thighs (optional) boneless chicken thighs
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 cup apricot jam
  • 2 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 teaspoon minced fresh ginger (optional jarred ginger, but fresh is best)
  • chopped parsley to taste


  • In a small bowl, combine the apricot jam, soy sauce, dijon mustard and ginger. Set sauce aside.
  • Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
  • Place the chicken thighs skin side down in the pan and cook for 4-5 minutes on each side.\
  • Remove chicken from pan when skin is crisp and deep golden brown in colour.
  • Add the onions to the pan and sauté for 5 minutes or until softened and translucent.
  • Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.
  • Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Serve on a bed of Cous cous and sprinkle with parsley.

Bon apétit,


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