Apricot Chicken

• 500 g apricots, roughly chopped, pits removed
• 50 g sugar
• 2 Tbsp cider vinegar
• 900 g skinless chicken breasts, cut into 1 to 2-inch pieces
• 3 Tbsp olive oil
• 1 chopped onion
• 2 cups chicken stock or broth
• 1 Tbsp chopped fresh rosemary
• 1 teaspoon cinnamon
• 2 teaspoons Tabasco or other hot sauce

Step 1

Take a large bowl, and place chopped apricots in it. Mix in the sugar and vinegar. Let it sit for some time.

Step 2

In the meantime, take a large sauté pan, add 1 tablespoon of the butter and 1 tablespoon of olive oil, and heat over medium-high heat.

Step 3

Place the chicken pieces in the pan, without crowding it too much. Let the pieces brown on each side.

Step 4

As the chicken cooks, sprinkle some salt over it. Once the chicken pieces get browned from both the sides, remove them from the pan, and set aside.

Step 5

Scrape off all the browned bits of the chicken (called fond) from the bottom of the pan.

Step 6

Add oil to the same pan and sauté the onion till it turns brown. Once the onions have browned a bit, add the chicken stock and lower the heat.

Step 7

Put approximately 2/3rd of the apricots along with the juice if any, in a blender and pulse into a coarse purée.

Step 8

Pour out this purée into the pan that contains the chicken stock and onions.

Step 9

Sprinkle cinnamon, rosemary and Tabasco and sauce. Taste and add salt if you feel it is less.

Step 10

Let it simmer gently for 10-20 minutes.

Step 11

Just 15 mins before serving, add the remaining apricot pieces into the pan and let it simmer gently for 5 minutes.

Step 12

Garnish with sliced almonds and serve hot with rice or chapati.

Was This Article Helpful?