Somewhere between a spice market and a Sunday supper, this dish captures the heart of South African home cooking: bold, fragrant, and built to bring people to the table. Dried fruit simmered with orange juice and honey turns into a glossy, sticky-sweet sauce that clings to golden, pan-fried chicken — the kind of meal that smells like a warm kitchen before you’ve even taken a bite.
There is something almost theatrical about the markets that inspired this recipe — stalls piled high with apricots, raisins, and prunes, the air thick with nutmeg and orange peel. That sensory memory is exactly what this recipe chases: a nod to tradition, dressed up for a modern weeknight table, no fuss required.
What makes this chicken and dried fruit recipe a firm favourite is its balance. The vinegar and honey cut through the richness of the butter-browned chicken, while nutmeg adds warmth without ever tipping into heaviness. Serve it over fluffy rice or egg noodles with a crisp green salad, and you have a restaurant-worthy plate that comes together in under an hour.
Why You’ll Love This Chicken and Dried Fruit Recipe
This recipe strikes the sweet spot between comfort food and something a little more special. The dried fruit sauce is naturally sweetened with honey and brightened with orange juice and vinegar, so there’s no need for refined sugar. It’s a one-pan dinner that still feels like it took real effort — perfect for both busy weeknights and relaxed weekend entertaining.
Ingredients
- 1 cup mixed dried fruit (apricots, raisins, prunes)
- 1 cup fresh orange juice
- 2 Tbsp vinegar
- 1 Tbsp (15 mL) honey
- 1/4 tsp ground nutmeg
- 6 Tbsp whole wheat flour
- Salt, to taste
- Black pepper, to taste
- About 750 g chicken pieces
- 4 Tbsp (60 mL) butter
Quick Method: Braised Chicken with Dried Fruit Sauce
- Simmer the dried fruit with orange juice, vinegar, honey, and nutmeg for 10 minutes until syrupy.
- Toss the chicken pieces in seasoned flour until evenly coated.
- Brown the chicken on all sides in melted butter, then drain excess fat.
- Pour the fruit sauce over the chicken, cover, and simmer for 20–30 minutes until cooked through.
- Serve hot over rice or noodles with a crisp side salad.
Sticky Orange & Dried Fruit Braised Chicken
Equipment
- skillet
Ingredients
- 1 cup mixed dried fruit
- 1 cup fresh orange juice
- 2 tbsp vinegar
- 1 tbsp (15m) honey
- ¼ tsp ground nutmeg
- 6 tbsp whole wheat flour
- salt to taste
- 750g +- chicken pieces of your choice
- 4 tbsp (60 ml ) butter
Instructions
Make the Dried Fruit Sauce
- Place the dried fruit, orange juice, vinegar, honey, and nutmeg in a saucepan set over medium-low heat. Cook for about 10minutes, stirring occasionally, until the fruit softens and the liquid reduces to a glossy, syrupy sauce
Prepare the Coating
- While the sauce simmers, add the whole wheat flour, a pinch of salt, and pepper to a plastic bag or shallow bowl and mix well.
Melt the Butter
- Melt the butter in a large skillet that has a tight-fitting lid — you'll need it for the simmering stage later.
Coat the Chicken
- Add the chicken pieces to the flour mixture one at a time, shaking gently to coat each piece evenly on all sides. Shake off any excess flour before moving to the pan.
Brown the Chicken
- Place the coated chicken pieces into the melted butter in the skillet. Brown on all sides over medium heat, turning occasionally, until each piece has good golden colour— this builds flavour and helps the sauce cling later.
Drain the Excess Fat
- Carefully tip or spoon off any excess fat left in the pan after browning, leaving the chicken and any flavourful browned bits behind.
Add the Sauce
- Pour the prepared dried fruit sauce evenly over the browned chicken pieces in the skillet.
Simmer Until Cooked Through
- Cover the skillet and simmer over medium-low heat for at least 20 minutes, and likely closer to 30, until the chicken is fully cooked through and tender. Juices should run clear when pierced at the thickest part.
Serve
- Serve the chicken hot, spooning extra sauce over the top, alongside steamed rice or egg noodles and a crisp green salad.