Apricot Chicken Recipe
Chicken cooked in the slightly sweet tasting apricot sauce is one of the old favorite recipes. This version uses apricot preserves instead of apricots with cinnamon to enhance the flavors. A simple and easy dish which motivates beginners in cooking. You also get to alter the recipe to your requirements. The tender chicken with subtle apricot flavors is ideal to serve at family dinners as well as to entertain the guests.
Preparation time: 15 minutes
Cooking time: 22 minutes
2 boneless and skinless chicken breasts
¾ cup apricot preserves
3 tablespoons olive oil
¾ teaspoon crushed red pepper flakes
Salt to taste
½ teaspoon minced garlic
½ teaspoon fresh rosemary (minced)
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 medium sized onion (chopped)
1 cup chicken broth (homemade, less sodium is preferred)
½ teaspoon of freshly ground black pepper
Rinse the chicken under running water; dry off excess with paper towels. Cut each breast into half lengthwise. Season it with salt and ½ teaspoon pepper.
Heat half amount of olive oil in a non-sticky skillet over medium-high flame; put chicken pieces in the hot oil as a single layer and sear for 3 minutes on each side turning once during the process until light brown color.
If the skillet is not large enough to hold all pieces at once work in batches; do not crowd the skillet. Transfer browned chicken to a plate; set aside. Follow the procedure for remaining batches.
Add chopped onions, minced garlic and ¾ teaspoon of crushed red pepper flakes with remaining olive oil to the same skillet; sauté for 3-4 minutes using a rubber spatula until onion becomes translucent and fragrant.
Then add 1 cup chicken broth with 2 tablespoons of brown sugar to onions; bring to a boil; stir until sugar melts; scrap the brown bits from the bottom of the skillet with the rubber spatula; season with salt if needed. Reduce heat to low; return seared chicken back to the skillet; cook for 8 minutes uncovered; while stirring continuously add ¾ cup apricot preserves along with minced rosemary and ground cinnamon to the chicken. Continue cooking for 2-3 minutes until all the ingredients melts into glossy sauce and chicken cooks completely.
Transfer to a serving bowl; garnish with thinly sliced fresh parsley leaves; Serve hot over rice, accompanied by broccoli.
Notes & Tips:
For variations use other fruit preserves in this recipe.
Cooking time varies according to the thickness of the chicken.
Any part of the chicken can be used for this recipe.
Leftovers will make a delicious salad.
For oven version omit chicken broth; add all the other ingredients except chicken to a saucepan over medium heat; stir for a minute until sugar melts; arrange chicken on a foiled and coated baking sheet; pour sauce over chicken and bake for 30 minutes at 350 degrees F.