Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fruity Glazed Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Fruity Glazed Chicken

    The dried fruit in this recipe develops an intense flavour as it cooks, becoming soft and sticky. You will find the dried fruit with the baking ingredients. Serve with brown rice and mangetout.

    • Preparation time: 15 minutes, plus at least 4 hours marinating time
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 4 hours 45 minutes to 4 hours 55 minutes 60 minutes 60 minutes 60 minutes 60 minutes 55 minutes

    Serves: 4


    • 200ml Waitrose Pure Orange Juice
    • 2 cloves garlic, peeled and crushed
    • 2 tbsp chopped fresh oregano
    • 150g Waitrose Ready To Eat Dried Apricots
    • 150g Waitrose Ready To Eat Dried French Prunes
    • 50g Merchant Gourmet Luxury Mi-Cuit Soft-Dried Tomatoes
    • 8 Gaea Organic Olympian Olives, drained
    • 500g pack Waitrose Fresh British Chicken Breast Fillets (4 fillets)
    • 150ml dry white wine
    • 1 tbsp light brown muscovado sugar


    1. Place all the ingredients except the wine and sugar in a shallow ovenproof dish and mix together. Leave to marinate in the fridge for at least 4 hours.
    2. Preheat the oven to 190°C, gas mark 5. Pour the wine over the chicken mixture and stir well, then sprinkle the sugar over the chicken breasts.
    3. Cook the chicken, uncovered, in the oven for 30-40 minutes, stirring once about halfway through, until it is thoroughly cooked. Pierce the thickest part of the chicken with a skewer to check that there is no pink meat and the juices are running clear. Serve immediately.
    4. Safety Note: The Olympian olives are unpitted, so take care when eating. Remove the stones if you wish, though the olives will lose their shape.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This dish works well made a day ahead, allowing the flavours time to develop. Store in the fridge until needed. To reheat, bring to the boil in a heavy-based pan, then simmer on a low heat for 15 minutes or until piping hot.


    Use exotic fruit juice or mango juice as an alternative to the orange juice.


    Average user rating

    4 stars