Apricot Chicken

cat_17Recipe by Shan
Serves 4-5; can easily be multiplied.  The most time-consuming part is browning the chicken but it’s worth the effort for the delicious flavor produced!

  • 3lb Chicken in 1/8ths
  • 4 tablespoons olive oil, divided
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 2 onions, chopped
  • 1/2 cup Chicken Broth
  • 1/2 cup dried apricots, roughly chopped
  1. Mix 2 tablespoons oil and spices in a large bowl or plastic bag; add chicken pieces and toss to coat.
  2. Heat remaining olive oil in a large skillet (use deeper Dutch oven if doubling the recipe) and brown chicken on all sides.  Remove browned chicken and set aside (don’t crowd the pan, best to do this in several batches if necessary).
  3. Add onions and saute over medium heat until browned.
  4. Return chicken to pan; add chicken broth and simmer 30 minutes.
  5. Add apricots, simmer another 10 minutes until plump and soft.

Serve over brown rice with extra sauce/broth poured on top.

2 Comments Add yours

  1. Do I cover the dutch oven during steps 4 and 5? Thanks, the recipe sounds great.

    1. Anna Hanau says:

      Hi Michelle! Yes, you should cover the pot; just check it to make sure it’s bubbling gently and doesn’t get to a rolling boil. You can also put the lid on slightly ajar. Thanks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s