Red Chilli Relish with Apricot Chicken

11 May 2016 By

This is a gorgeous, quick and fairly simple Sunday lunch idea to whip up especially if you already have some of these staples in your pantry and fridge.


  • 3 tbsp sunflower oil
  • 4 cloves Australian garlic, minced
  • 3 cm knob of ginger, finely grated
  • 3 fresh red chillies, minced
  • 1 kg mixed free range chicken pieces
  • 120 g Latasha’s Kitchen Red Chilli Onion Relish
  • Sea salt and black pepper to taste
  • Juice of ½ lemon
  • 400 ml apricot nectar
  • ½ cup homemade or good quality chicken stock
  • 2 tbsp real fruit apricot jam
  • ½ small tub of sour cream

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  1. Marinate chicken with Latasha’s Kitchen Red Chilli Onion Relish, lemon juice and crushed black pepper for 15 minutes.
  2. Heat a wok with sunflower oil and when hot, gently caramelise ginger, garlic and minced chillies.
  3. To this add the marinated chicken and seal chicken pieces well over a moderate to high flame. Next add chicken stock and apricot nectar and bring to a quick boil. Then simmer with a lid on until chicken is cooked. Stir through apricot jam and sour cream and wait till the sauce thickens.
  4. Serve with steamed asparagus and arancini balls.