Recipe by Shannon1975
"A very easy and delicious recipe for the whole family."
Watch video tips and tricks
dry onion soup mix
1 (14 ounce) can
1 (14 ounce) can
apricot halves, drained
Although I made a few changes...used 3 1/2 lbs. skinless boneless chicken breast halves, homemade chicken based onion soup mix, 11 oz. nectar, 21 dried apricots and cooked it in the crockpot...I think the recipe is wonderful because it provided a good way to use the leftover apricot nectar sitting in the back of the fridge! Nice flavor. I served it with rice and peas & onions.
I skinned the chicken thighs (bone in), and added soy sauce & sesame seed oil as another reviewer did. Marinated 3 hours in one pkg of onion soup mix, and two cans of apricot nector (because we use generous amts of sauce when having sticky white rice). The dish was bland in overall flavour; which was limited to 'the first bite:' The chicken (meat) itself wasn't very flavourful either. Next time I try this recipe I'll also add brown sugar/or apricot jam, fresh sliced ginger root, and maybe a bit of chopped garlic to the marinade. Will use a vacuum food bag sealer to marinate (so marinade is pulled into the meat), instead of marinating in a bowl for a few hours.
ONION SOUP MIX, APRICOT PRESERVES AND CATALINA SALAD DRESSING. MIS TOGETHER AND YOU HAVE A WONDERFUL CHICKEN DISH
ABSOLUTELY DELICIOUS!! Some suggestions: skin the chicken; add your favorite seasonings (I added a pinch of Ital. seasoning and some cumin). Definitely double the amt of sauce - it's delicious! Only use 1/2 the amt of onion soup mix. I will definitely make this again - i'm thinking about using a larger package of assorted chicken pieces next time. Marinate for at least a few hours. Cook for 2x the amt of time called for in recipe to get meat very tender and get the sauce to a nice reduced consistency. Add the apricots in for at least the last 1/2 hour so they get a bit mushy with the sauce.
This dish has a nice mix of salty and sweet flavors. I marinated the chicken for a few hours in the apricot/onion soup mixture and had good results. FYI: It goes nicely with the recipe for honey roasted red potatoes on this site.
Very easy to prepare and delicious!!!
The onion soup mix and the apricot flavor go very well together, even though the combination may seem strange at first. If you are an onion fan, I would recommend you add a bit more onion soup mix than apricot nectar. The apricot flavor is very tangy and will not be drained out by the addition of more onion.
Instead of drained apricot halves, I used an apricot puree. I also allowed the chicken to marinate for 3 hours, although overnight would probably provide even greater results.
Clever recipe .. clever taste!
Great recipe! An eaiser version would be to use boneless, skinless chicken thighs (more moist), catalina dressing, onion soup mix and one can of apricots in light syrup (drained). Mix everything together and bake for 2 hours (stirring every so often). super tasty and its makes a nice sauce. Great served over rice.
I used 9 skinless chicken thighs, one pack of onion mix and one teaspoon of goya adobo without pepper and two cans of apricot nectar. Instead of baking, I pressure cooked this combo for 8 minutes and cooled at once. It came out way more juicier than when I've baked it. I think next time I will add about a half teaspoon more of adobo to add just a little more salt flavor. So if you are in a pinch for time and don't have an hour of baking time...pressure cook this baby!
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Chicken III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make baked chicken thighs with a sweet, hot mustard glaze.
See a super-simple way to prepare flavorful lemony chicken thighs.
Pomegranate juice makes a great marinade for baked chicken.