Really good. Relatively simple but very tasty. Really liked this method of doing the chicken too.
My only amendment was to add 2 grilled red peppers. I cut them lengthways into 4s, remove seeds and pith etc, grill them skin side up on a very high temperature until the skin blackens all over, put them in a plastic freezer bag for at least 10 mins (but usually until the dish is ready), take them out and slide off the blackened skins before adding them to the final dish with the chicken. Provides a nice counterbalance to the sweetness of the apricot and the seared taste of the chicken.