Apricot Curry Chicken
Apricot curry chicken is a one-pan dinner that goes from stovetop to oven with minimal effort. Bone-in chicken thighs are seared until golden, then baked in a sweet, warmly spiced apricot glaze made with apricot preserves, curry powder, and cumin. Gluten free, dairy free, and low FODMAP.
Servings: 4 Servings
Equipment
- Oven Safe Skillet
Ingredients
- 1 tablespoon garlic infused olive oil
- 2 pounds bone-in skin-on chicken thighs 5-6 pieces (Note 1)
- Kosher salt and ground black pepper to season chicken
- 13 ounces apricot preserves (Note 2)
- 1 teaspoon curry powder (Note 3)
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 400 degrees F.
- Using kitchen shears, trim any excess skin from the chicken thighs, leaving enough to cover the meat. This reduces the amount of grease in the sauce. Season with salt and ground black pepper.
- Heat the garlic infused olive oil in an oven-safe skillet over medium heat. Place the chicken thighs skin side down and cook for 5-8 minutes until golden brown. Flip and cook for another 3-5 minutes. Remove the chicken to a plate and turn off the heat. Use a paper towel to soak up the excess grease from the skillet.
- Add the apricot preserves, curry powder, ground cumin, and red pepper flakes to the same skillet. Stir until everything melts together and is fully combined. Nestle the chicken thighs back into the sauce, skin side up. Spoon a bit of sauce over each piece.
- Bake for 40-45 minutes or until the chicken reaches an internal temperature of 185 degrees F and the juices run clear. Chicken is technically done at 165 degrees F, but the longer cook time gives you the most tender result.
- Let the chicken rest for 5 minutes after coming out of the oven. This allows the sauce to thicken. Top with fresh chopped cilantro and serve.
Notes
Note 1: Try to find similar-sized chicken thighs for even cooking time.
Note 2: Look for a brand with minimal ingredients and no high fructose corn syrup. Bonne Maman apricot preserves is a great option.
Note 3: Use a mild curry powder if heat is a concern - you'll get all the flavor without the burn. For low FODMAP, read the label and choose a blend without garlic powder or onion powder listed in the ingredients.
Slow Cooker Instructions:
- Use 4 boneless, skinless chicken breasts or boneless, skinless chicken thighs in place of bone-in thighs
- Chicken breasts work great for shredding over rice bowls. Boneless thighs stay juicy and soak up the sauce beautifully - both are great options
- Combine the apricot sauce ingredients and pour into the slow cooker
- Add the chicken and spoon sauce over each piece
- Cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F
- Remove the chicken and cover with aluminum foil to rest
- Remove 1 cup of the apricot sauce from the crock pot. Add 2 tablespoons of cornstarch and whisk until completely smooth with no lumps. Pour this mixture back into the remaining apricot sauce and stir until combined
- Turn the slow cooker to high and cook for 15 minutes.
- While the sauce thickens, shred the chicken using two forks or a hand mixer.
- Return the shredded chicken to the crock pot and stir to coat every piece in the apricot sauce. Let it soak for a few minutes before serving
- Serve as a rice bowl with fresh pineapple, broccoli, and strips of red bell pepper
Nutrition Information
Serving: 1 ServingCalories: 766kcalCarbohydrates: 59gProtein: 54gFat: 35gSugar: 40g
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