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Spiced Chicken Breast With Apricots Green Peppercorns & Sweet Onions

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 minutes (onions to bake 1 hour, optional)
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Spiced Chicken Breast With Apricots Green Peppercorns & Sweet Onions


  • 2 tbsp olive oil
  • 4 small chicken breasts skin on
  • 2 tbsp Chinese five spice powder
  • 1 x 385g tin apricots in syrup
  • 2 tsp green peppercorns in brine
  • juice from 1 large lemon
  • salt
  • freshly milled black pepper
  • large red onions skin on
  • 50g unsalted butter
  • 1 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tbsp chopped fresh sage
  • 200g frozen broad beans, defrosted

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  • To roast the onions, take off any loose skins and place on a wire rack and place the wire rack into a baking sheet.
  • Put the baking sheet in a moderate oven 200 C, gas 6 and bake them in their skins until you can push a skewer right through without any resistance, when cooked remove from the oven and leave to cool completely.
  • When cool remove the outside skins until you end up with a soft onion with no dry skin. Cut the onion in half lengthways and place the cut halves onto kitchen paper to dry out, do not cut off the root.
  • Rub the Five spice powder and pepper all over the chicken breasts.
  • Next, place the apricots and syrup into a liquidiser along with a tsp of peppercorns and brine and blitz til smooth.
  • Pour into a bowl and season well with a little pepper, salt, lemon juice and sugar.
  • Warm a frying pan and add the oil and butter and heat ‘til foaming. Season the chicken breasts with and salt and cook skin side down for a couple of minutes.
  • Pop in the oven or just turn over and gently cook over a medium heat, until cooked, probably 5-6 minutes.
  • Take care not to overcook, the meat should be nice and juicy and not dry and tough.
  • To serve, slice the chicken on a slight angle open up slightly and spoon over a little sauce and roasted onions see recipe below.
  • Warm a little unsalted butter in a frying pan until it starts to brown, then re season the cut onions well with salt and pepper and a touch of sugar. Add the garlic.
  • Brown in the butter nice and slowly they will caramelize and start to crisp up.
  • At this point add the broad beans, chopped sage and warm through. Serve the chicken breast with the onions and broad beans, then spoon over the sauce.