Apricot Chicken

Apricot Chicken

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Apricot Chicken

Full of the goodness of veggies and protein, our Apricot Chicken recipe is a winner with the whole family! Tried, tested and loved by children across our Centres, it’s bound to become a new family favourite.

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.

Serves 6, 45 minutes cooking time


  • 1kg chicken breast, diced
  • 1 large carrot
  • 1 red capsicum
  • 1 small sweet potato
  • 100g pumpkin
  • 1 large white onion
  • 1 can crushed tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1L chicken stock
  • 100g dried apricots, sliced
  • 1 Tbs crushed garlic
  • 1 Tbs crushed ginger
  • 1 tsp each of ground cumin, coriander and sweet paprika
  • 100g baby spinach


  1. Toast the spices in a dry frying pan until fragrant, remove and set aside.
  2. In the same pan, brown the chicken in batches in a little oil. Set aside.
  3. In a saucepan, add the diced onion, capsicum, carrot, pumpkin and sweet potato and cook in a little oil until starting to brown, then add the garlic and cook for 1 minute more.
  4. Add the toasted spices, tomatoes, chickpeas and stock and bring to the boil.
  5. Add in the chicken and simmer until the chicken and vegetables are cooked through, roughly 20 minutes.
  6. Add the apricots and cook for 5 minutes more.
  7. The sauce should be quite thick from the potato, but can be thickened if needed with a little cornflour.
  8. Remove from heat, season and add the baby spinach just as you are about to serve, stirring it through the sauce.

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