Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A tasty apricot chicken dish, without packet soups, but with full flavour.

Serves: 6

Prep time: 20 mins

Cooking time: 40 mins


  • 10 chicken thighs cut into bite size pieces
  • ¼ cup coconut oil
  • 5 spring onions, finely sliced
  • 3 cloves garlic, crushed
  • 2 tbsp fresh ginger, grated
  • 2 tsp tumeric powder
  • 2 tsp paprika
  • 1 tsp cinnamon, powdered
  • 1 tsp thyme, dried
  • 1 can (825g) apricots in own juice
  • 1 large orange sweet potato, cut into 1cm cubes
  • 2 cups chicken stock
  • 2 tbsp parsley, finely chopped
  • salt and pepper to taste


  • In a large saucepan on stove top, heat coconut oil to medium high.
  • Add spring onions and all spices and herbs and stir for 3 minutes.
  • Add chicken and mix well with spices.
  • Add chicken stock and sweet potato and simmer for 30 minutes, until cooked.
  • Add canned apricots with juice and cook a further 10 minutes.
  • Serve sprinkled with parsley on its own, or with cauliflower rice or creamy mashed cauliflower.



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