Apricot Chicken Stew Recipe

Apricot Chicken Stew

Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

An easy flavorful apricot chicken made on the stove top in your dutch oven. Great recipe to make the day ahead.


  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves, garlic, minced
  • ¾ teaspoon of garam masala
  • 1 teaspoon paprika
  • 1 tablespoon all-purpose flour
  • 1 ¾ cups chicken broth, low sodium
  • 1 (15 ounce) can great northern beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • ½ cup dried apricots, quartered
  • 1 pound boneless skinless chicken strips
  • 1 tablespoon of minced fresh cilantro


        1. Heat the olive oil in a medium-sized heavy pan.
        2. Add the chicken and cook until chicken is fully cooked and reaches 165 degrees.  Remove chicken from pan and set aside.
        3. In the same pan you cooked the chicken, add the onion, garlic, paprika, and garam masala and saute until the onions are tender, about 5 minutes.  (add more oil if needed)
        4. Stir in the flour and cook about 1 minute more.
        5. Gradually whisk  in the chicken broth to smooth out any lumps.
        6. Add the great northern beans, tomatoes, and apricots and stir to mix. Increase heat to medium-high and bring the mixture to a boil, then reduce heat to  medium-low and simmer covered
          for 20 minutes.
        7. Cut chicken into chunks and add to the sauce, recover and continue cooking for 10 minutes.
        8. Remove from heat and stir in the cilantro.
        9. Serve with rice.


I use a 2.75 quart dutch oven for the stew and a medium size pan for the rice..

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 562mgCarbohydrates: 44gFiber: 10gSugar: 14gProtein: 57g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

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