Spicy Apricot Chicken
If you do not have fresh apricots, you can use a combination of dried apricots mixed with apricot jam. As an alternate to the pineapple juice, you can use extra chicken stock.
4 boneless skinless chicken breasts or equivalent thighs
2 tablespoons olive oil
1 small onion, finely chopped
2 minced garlic cloves
1/2 tsp. ground cumin
1/4 tsp. ground cinamon
1/4 tsp. cayenne pepper
1/2 cup unsweetened pineapple juice
1/2 cup chicken broth
1/2 cup chopped fresh apricots or dried apricots plus a rounded tablespoon of apricot jam
2 tablespoons fresh lemon juice
2 tablespoons fresh mint or chopped fresh rosemary
YIELD: 4 portions
COURSE: Chicken & Other Birds
- Season the chicken pieces on both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear until browned on both sides. This will take 3 to 5 minutes per side. Transfer chicken to a bowl and set aside.
- Reduce heat to medium. Add another tablespoon of oil to the skillet. Add the chopped onion and cook for about 4 minutes. Add the garlic, cumin, cinnamon and cayenne. Cook stirring for 2 minutes. Add the pineapple juice, chicken stock, chopped apricots and lemon juice and bring to a simmer. Cook until slightly thickened, about 5 minutes.
- Return chicken and juices to the skillet. Reduce heat to low and cook until the chicken is cooked through, 8 to 12 minutes. Add in the chopped mint or rosemary and simmer 1 more minute. Check for seasoning. Serve, spooning the sauce over the chicken. Bon Appetit.