This is an Ottoman chicken dish and is mainly eaten around the summer months, served simply with Orzo or any small shaped pasta. I like to serve mine with a green salad, sprinkled with pomegranates and orange blossom water dressing and olive oil.

Chicken with Apricots & Almonds - ​Mahmudiye

Serves 4


Apricots - stoned & dried - 60g

Butter - 20g

White Onions - 1/4 finely chopped

Organic Baby Chicken cut into 8 pieces with skin on


700ml Chicken stock

Salt - 1/2 teaspoon

Lemon Juice- 1/2 lemon

Ground black pepper - 1 tablespoon

Cinnamon - 1/4 teaspoon


Soak the apricots in boiling water and drain, cut into a 3 to 4 pieces.

Melt the butter into a large pan and add the onions & cook for 10 minutes until light brown, then add the salt.

Add to the onions and pan fry, once the chicken has a golden colour, add the lemon black pepper and cinnamon. Then put into an oven along with the apricots and add the chicken stock, cover with foil, and let cook.

After 45 minutes, take off the foil and put the heat up to brown the top.

Check that the chicken is tender, there should not be too much liquid left.

Toast the almonds in a dry pan, and sprinkle on the chicken.

I sometimes add parsley if I want some colour. Go try this now!

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