June :
Chicken-Breast with spicy Apricots and Rice

In June you can enjoy a great variety of veggies, sweet fruits and berries, directly brought from local fields to our markets. Apricots are seasonal in June and tempt us with their lovely taste. Try our recipe: ”Chicken-Breast with spicy Apricots and Rice“. Here sweet apricots are combined with spiciness and form a unique taste. They go ever so well with tender chicken-breasts.


Serves 4

For the chicken:

3 cloves of garlic
1 red chilli
1 teaspoon red peppercorns
1 teaspoon green peppercorns (pickled)
125 ml mild olive oil
1/2 teaspoon cayenne
2 teaspoons currypowder
4 chicken-breasts (each about 150-200 g)
400 g fresh apricots
4 spring onions
2 tablespoons butter
100 ml chicken stock

For the rice:

300 g Basmati-rice
2 tablespoons flaked almonds
30 g butter


Step One :

Peel garlic and chop finely; set aside. Half chilli lengthwise, remove seeds and chop the chilli finely; set aside. Squash peppercorns with a fork and set aside. Mix garlic and chilli in a bowl, followed by peppercorns, oil, cayenne and curry. Prepare chicken-breasts: remove skins and wash thoroughly. Pat dry with kitchen paper. Toss into bowl with the marinade and mix the breasts well with the spicy oil. Leave covered to marinade for 2 hours in the fridge.

Step Two :

Wash the apricots. Half and discard the stones and cut them into chunky wedges. Trimm spring onions, wash and cut them into rings; set aside. Measure out butter and stock and set aside. Set aside spices. Weigh out rice and set aside. Toast the almonds in a pan without adding fat until golden and set aside.

Cooking process

Step Three :

Fry the chicken-breasts by means of the menu item ”Chicken – Sautéing“. Follow the instructions, but use 3 tablespoons of the marinade and butter to sauté them. Meanwhile, cook the rice following the instructions on the package. Drain well, put back in the saucepan, close with a lid and keep the rice warm. When the chicken-breasts are ready, lift onto a plate and keep them warm.

Step Four :

Toss apricots and spring onions well together in the pan over the heat for 2 minutes. Pour in stock and cook the mixture for about 4 minutes. Season by using peppercorns, garlic and chilli taken from the marinade. Also add cayenne, curry, salt and sugar to taste. Fold butter into rice. Arrange chicken-breasts on plates, add apricots and rice. Sprinkle with almonds and serve immediately.

Delicious !

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