Apricot-Glazed Chicken

Apricot-Glazed Chicken

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  super14

“These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  2. Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

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Reviews (5)

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I couldn't find a small jar or bag of cardamom, so left it out. I used apricots in heavy syrup, drained to the directions. Just mixed up in bowl with spices and rest of ingredients, didn't need to puree, it mashed up really quick and easy. It smells divine while cooking, and tastes fantastic. Not too sweet and while you could taste the cinnamon I don't think it overpowered the dish. When I can get a smaller amount of the cardamom I will make this again because there seems to be no substitute for the spice and I am curious to see what extra flavor it brings to the dish. It has been years and years since I used cardomam and is supposed to lend a great flavor to the dish. Less butter I think the next time, there was enough fat with the thighs it doesn't need that much. Thanks for the recipe!



Wasn't sure going into this meal how it would turn out. I used canned apricots and 1/2 jar of preserves. I also ground fresh ginger, cardmom pods, peppercorns and cinnamon stix. I feared the cinnamom would overpower but it didn't and the cardamom aroma was strong. But after it cooked down the flavors married well together. I would make this meal again, no complaints!



I followed the recipe but used boneless skinless breasts and no cardamon. It was $11 for a small bottle and I didn't feel the spring was worth it. The overwhelming consensus was the cinnamon overpowered. The dish was not well received at all. I don't know, maybe the cardamon and thighs might have made a difference.

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Amount Per Serving (4 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 12 g
  • 19%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 153 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Murgh Makhani (Indian Butter Chicken)


next recipe:

Chicken Tagine