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    Roast Chicken with Apricot and Shallot Sauce

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    Roast Chicken with Apricot and Shallot Sauce

    In Morocco, the chicken is stewed with the sauce in a classic tagine but I prefer to roast it separately. Serve as a main dish, hot or at room temperature.

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes


    • Apricot & Shallot Sauce
    • 2 tbsp olive oil
    • 500g shallots
    • ½ tsp ground ginger
    • ½ tsp ground cinnamon
    • 30g butter
    • 600g fresh apricots, halved and stoned
    • ½ lemon, juiced
    • 3 tbsp clear honey
    • 1 large chicken
    • 1 tbsp olive oil
    • ½ lemon, juiced


    1. Preheat the oven to 200°C, gas mark 6. Rub the chicken with a mixture of olive oil, lemon juice, salt and pepper. Put it breast-side down in a roasting dish, pour 4 tbsp water in the dish and put it in the oven. Cook for 45 minutes per kilogramme, plus 20 minutes more. Turn the chicken breast-side up after about 50 minutes, and continue to cook until it is brown and well done. Test that it is ready by cutting into a thigh with a pointed knife. The juices should run clear, not pink.
    2. For the sauce, blanch the shallots in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté the shallots in the oil for 15 minutes in a covered pan over a low heat, shaking them occasionally until soft and lightly browned all over. Stir in the ginger and the cinnamon, add the butter and apricots. Cover and cook for 5 minutes, over a low heat, until the apricots begin to collapse. Uncover, add the lemon juice and honey and cook, stirring, for about 15 minutes until jammy. Season with salt and pepper.
    3. Serve the chicken, accompanied by the apricot and onion sauce.
    4. This recipe was first published on Waitrose.com in June 2006.

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