Apricot Chicken
A sweet and savory chicken dish featuring tender chicken pieces in a rich apricot sauce with spices and a hint of heat.
Equipment
- Large Sauté Pan
- Mixing Bowl
- Blender
Ingredients
- 1 1/2 lbs. apricots (pits removed and cut into 3/4-inch pieces)
- 1/4 cup sugar
- 2 Tbsp. cider vinegar
- 1 Tbsp. unsalted butter (or olive oil)
- 3 Tbsp. extra virgin olive oil (divided)
- 2 lbs. boneless skinless chicken breasts (cut into 1-2 inch pieces)
- salt (to taste)
- 1 large onion (chopped, about 1 1/2 cups)
- 2 cups chicken stock
- 1 tsp. cinnamon
- 1 Tbsp. chopped fresh rosemary
- 2 tsp. Tabasco (or other hot sauce)
- freshly ground black pepper (to taste)
- 2 Tbsp. chopped fresh parsley (for garnish)
- rice or egg noodles (for serving)
Instructions
- In a large bowl, combine apricot pieces with sugar and cider vinegar. Let sit to meld flavors.
- In a large sauté pan over medium-high heat, melt butter with 2 tablespoons of olive oil. Brown chicken pieces in batches, seasoning with salt.
- Remove chicken and set aside. In the same pan, add remaining olive oil and sauté onion until golden, scraping up browned bits.
- Add chicken stock to the pan. Purée most of the apricots in a blender, reserving about 1 2/3 cups of pieces, and pour the purée into the pan.
- Season the sauce with cinnamon, rosemary, and Tabasco. Simmer gently for 10-20 minutes until slightly thickened.
- Return chicken and reserved apricot pieces to the pan. Simmer for about 5 minutes until heated through. Garnish with parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.