|Apricot Chicken Recipe|
Planning time: 10 minutes
Cook time: 40 minutes
Yield: Serves 6
On the off chance that you don’t have new apricots, you can utilize a combo of dried pitted apricots and apricot jam. Cleave up around twelve dried apricots and include them, with a half cup of apricot jam, to the stock in stage 4 (skipping stages 1 and 5).
- 1/2 pounds apricots, pits evacuated and cut into 3/4 inch pieces
- 1/4 cup sugar
- 2 tablespoons juice vinegar
- 2 pounds boneless, skinless chicken bosoms, slice into 1 to 2-inch pieces
- Salt to taste
- 1 tablespoon unsalted spread (or substitute with olive oil)
- 3 tablespoons additional virgin olive oil
- 1 onion, hacked (around 1/2 cups)
- 2 cups chicken stock
- 1 tablespoon hacked new rosemary
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce (or more to taste)
- Dark pepper to taste
- 2 tablespoons hacked new parsley (for embellish)
- Marinate the apricots: In an enormous bowl, mix the apricots, sugar, and the vinegar together. Lit sit while you darker the chicken in the subsequent stage.
- Brown the chicken in margarine and olive oil: In an enormous sauté container over medium-high warmth, heat 1 tablespoon of spread and 2 tablespoons of the olive oil until hot.
- Working in clumps to shield from swarming the skillet, dark colored the chicken pieces on each side. As the chicken cooks, sprinkle with salt. When the chicken is sautéed, expel the pieces from the container to a bowl and put in a safe spot.
- Sauté the onions: Add the staying 1 tablespoon of oil to the skillet and sauté the onions until they starts to darker.
- As the onions cook and discharge dampness, utilize a level edged spatula or wooden spoon to scratch off the carmelized bits from the chicken (called affectionate) from the base of the skillet. In the event that the container gets dry, include water, a tablespoon at once to help discharge the onions from the base of the dish.
- Add the chicken stock: Once the onions have carmelized a piece, include the chicken stock and lower the warmth to medium.
- Purée the apricots: Set aside 1 2/3 cups of the apricots for the completed dish. In a blender purée the rest of the apricots, alongside any juice they have discharged. Empty the purée into the container with the stock and onions.
- Simmer the sauce: Stir the cinnamon, rosemary and Tabasco into the sauce. Carry the sauce to a stew, at that point bring down the warmth and delicately stew for 10-20 minutes, or until the sauce thickens somewhat. Taste and add dark pepper to taste and include increasingly salt and Tabasco if necessary.
- Finish the dish: Just before serving, include the chicken and the held apricot pieces to the skillet. Stew tenderly for 5 minutes, or until the sauce is hot and the chicken is cooked through.
- Sprinkle with slashed parsley and present with rice or egg noodles