Several days ago I received a recipe for Apricot Chicken. It sounded both good and interesting. So yesterday I went to the store for Apricots. I did make a couple of adjustments. The rosemary shrubs are outside but I also had cilantro in the fridge that I wanted to use before it went bad.
As you read over the recipe, I imagine you’ll raise your brow at the cinnamon. I did but let me tell you, it fills it with awesomeness! There were so many flavors dancing across my taste buds! yummmmmm…
This was served over Texas White, Brown Wild & Red Rice aka Texmati Rice.
All I can say is I am glad there are left-overs!
To see the original recipe, check out Simply Recipes.
If you don’t have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, skipping the sugar, but adding the cider vinegar. You still want to purée 2/3’s of the apricot mixture.
- 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
- 1/4 cup sugar
- 2 Tbsp cider vinegar
- 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
- 1 Tbsp unsalted butter (can sub olive oil)
- 3 Tbsp olive oil
- 1 chopped onion
- 1 clove garlic, mined or pressed
- 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
- 1 Tbsp chopped fresh rosemary cilantro
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
- Black pepper
- 1/4 cup white Riesling wine (to de-glaze the pan after cooking the onions)
Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. With the onions still in the pan, de-glaze with wine. Add the garlic.
Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, lower the heat and gently simmer for 10-20 minutes.
When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve over hot rice. Great with crusty french bread.