Spicy Apricot Chicken
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Spicy Apricot Chicken

Spicy Apricot Chicken

with Garden Veggie Orzo

This meal truly has it all! Sweet, tangy and spicy chicken thighs are seared before being cooked in a white wine-based sauce and served with veggie-packed orzo.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes


quantité par portion

2 pièce(s)

Poitrines de poulet

170 g


(Contient Blé)

1 pièce(s)


56 g

Bébés épinards

4 cs

Vin blanc de cuisine

(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)

2 cs

Confiture d'abricots

(Peut contenir Blé, Poisson, Lait, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf)

2 pièce(s)

Concentré de bouillon de poulet

1 cs

Moutarde à l’ancienne

(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

1 cc

Flocons de piment

Pas inclus dans votre livraison

0.13 cc


1 cs


1 cs

Beurre non salé*

0.13 cc



Informations nutritionnelles

Énergie (kcal)760 kcal
Graisses21 g
dont saturés6 g
Glucides88 g
dont sucres19 g
Fibres7 g
Protéines52 g
Cholestérol140 mg
Sel1300 mg
Gras Trans0.3 g
Potassium1150 mg
Calcium75 mg
Fer5 mg


Plaque de cuisson
Casserole moyenne
Cuillères à mesurer
Verre doseur
Petit bol
Grande poêle antiadhésive


Start prep and roast peppers
  • Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.
Finish prep
  • Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Add apricot spread, mustard, half the broth concentrate, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)
Cook orzo
  • Add orzo to the boiling water.
  • Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Drain and return orzo to the same pot, off heat.
  • Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
  • Stir until butter melts, 1 min, then cover.

Cook chicken
  • Meanwhile, pat chicken dry with paper towels.
  • Cut chicken into 2-inch pieces, then season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Remove from the pan and transfer to a plate.
Finish sauce
  • Reheat the same pan over medium-high. Add cooking wine. 
  • Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.
  • Add apricot mixture, then stir to combine. Bring sauce to a simmer.
  • Add chicken. Cook, flipping halfway through, until sauce thickens slightly and chicken is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.) 
Finish and serve
  • Add peppers and spinach to the pot with orzo. Stir until spinach wilts, 1 min.
  • Divide orzo between plates. Top with chicken and any sauce from the pan.
  • Sprinkle with remaining chili flakes, if desired.

Modularity step (under step 4)

If you've opted to get breasts, prepare, cook, and plate it in the same way the recipe instructs you to prepare, cook, and plate the chicken thighs.