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.

Yield:
4 portions
Category:
Chicken & Other Birds
Cuisine:
American

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.

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