Southern Apricot Chicken

The South Arm Community Kitchen for Seniors met again for another cooking session. This week, the seniors made three dishes, a chicken dish, a soup and a dessert. I love to watch the seniors at work. They are always working in teams and they worked in harmony. It is a great place where they get great company and make delicious food. They always have food to take home too. Some of the seniors are living by themselves and it’s very hard to cook for one or two people only.


The first dish is called Southern Apricot Chicken. This is such a simple dish that even a kid can make it. A great sweet and saucy chicken dish which is great with steam rice or noodle.


Minoo made a big platter of safflon flavoured basmati rice with wild rice to go with the Southern Apricot Chicken.


  • 12 chicken thighs (remove skin if preferred)
  • 1 cup apricot preserves
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste


Click on Read More for the instructions.


Preheat the oven to 350F (175C).

southernapricotchicken-15-300x200Arrange the chicken pieces in a single layer in the bottom of a 9 x 13 inch baking dish. Bake the chicken uncovered for 25 to 30 minutes, or until no longer pink in the centre, and the juices run clear.
southernapricotchicken-14-300x200While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl.
southernapricotchicken-13-300x200When the chicken is done, remove from and oven and drain off excess liquid.
southernapricotchicken-12-300x200Coat the chicken with the sauce.
southernapricotchicken-11-300x200Return the chicken to the oven and bake for another 10 to 12 minutes, or until the sauce is bubbly and hot.

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