Apricot Chicken

by Becs (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Simple (966)      Chicken (692)      Cheap (51)      Apricots (36)     
Experimentation often results in something delightful.

At least, that was the case when the ingredients Mum always used for apricot chicken went AWOL. The situation gave birth to an excitingly simple re-imagining of an old favourite that's friendly in the kitchen and even friendlier in your mouth. Tangy and satisfying, this dish is a keeper!

Preparation Time: 15 minutes
Cooking Time: 30 - 40 minutes
Makes: 4 servings

400g chicken thigh or breast fillets
800g tinned apricots in syrup
1 onion, diced
2 cloves garlic, diced
1 tablespoon red paprika
1 teaspoon cinnamon

Trim fat from chicken and cut into 1 - 2 cm cubes.
Season chicken pieces with the spices, salt and pepper and set aside.
Heat the oil in a large frying pan, cook onion and garlic for 2 minutes.

Add the chicken and cook until just browned.

Remove the chicken with a spoon.
Add tinned apricots with the juice. Bring to the boil then simmer for 15 minutes or until the sauce reduces by one quarter.

This is a fairly strong flavour, so alternatively you could drain the apricots and replace the syrup with chicken or vegetable stock

Add chicken and stir, using the spoon to break up the apricots into smaller pieces.
Continue to simmer until the chicken is cooked and the sauce is the consistency of bolognaise.
Serve with green vegetables and steamed rice. Enjoy!

This makes incredible leftovers!

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