Apricot chicken is a retro 1970s comfort food originally made from chicken, apricot nectar and French onion soup mix. Traditionally served over plain boiled rice, modern upgrades have combined the two concepts into an ‘apricot chicken orzotto’, infusing orzo pasta directly with the sweet-and-savory onion and apricot reduction utilizing creamy Italian rice/pasta methods.
The ‘creator’ of apricot chicken, and when it was created, is up for debate, but the idea was helped along by the manufacture of apricot nectar, which started in the late ’40s, and the invention of Lipton Company’s dried onion soup mix in the US in 1952.
By the time the ’70s rolled around many households were filling their baking dishes with this hearty sweet and savory dish featuring the classic three ingredients.
It’s such a versatile dish, it’s easy to see why you would want to re-invent the dish with new flavors. People are now experimenting with adding curry powder, apricot jam, coriander, cayenne pepper, Dijon mustard, leek and celery to their apricot chickens.
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- 1 cup orzo pasta (unboiled)
- 3/4 cup unsweetened pureed apricots (freshly blended or canned)
- 2 1/2 cups vegetable broth (warmed)
- 1/4 cup dry white wine (more vegetable broth if wine is not available)
- 1 leek, light green & white parts, sliced
- 2 Tbsp butter, divided
- 1 Tbsp olive oil
- 1/3 cup freshly grated parmesan or gorgonzola dolce
- 1 tsp fresh thyme or basil leaves
- salt & pepper to taste
Ingredients
Chicken
Apricot Orzotto
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- Rub chicken breasts with oil & spices. Grill over medium-high heat until charred & cooked through, about 6-7 minutes per side, until an internal temperature of 165 F. is reached. Let rest keeping warm.
- Mix warm vegetable broth & apricot puree together in a small pot over low heat. Keeping this liquid mixture warm ensures the orzo cooks evenly.
- Melt 1 Tbsp of butter with the olive oil in a large skillet over medium heat. Add the sliced leek & cook for 2 to 3 minutes until translucent & soft. Add the dry orzo pasta directly to the skillet. Stir constantly for 1 to 2 minutes until the pasta grains are well-coated & smell slightly toasty.
- Pour in the dry white wine (veg broth). Stir continuously until the orzo completely absorbs the wine, which takes about 1 minute. Add 1 cup of the warm apricot-broth mixture to the orzo. Reduce the heat to medium-low so it gently simmers. Stir frequently to release the starches.
- Once the liquid is mostly absorbed, add another ladleful of broth. Repeat this process for 12 to 14 minutes, stirring often, until the orzo is tender & nestled in the thick, creamy sauce.
- Remove the skillet from the heat source. Vigorously stir in the remaining 1 tablespoon of butter, grated Parmesan cheese (or cheese of choice), fresh thyme or basil leaves until completely melted & glossy. Taste the orzotto & season generously with salt & black pepper to balance the fruit's sweetness.
- Place apricot orzotto on a serving platter. Slice grilled chicken breasts & place them on top of orzotto. Serve immediately.