Apricot Chicken Recipe

Yield: Serves 6.
If you don't have fresh apricots, you can use a combo of dried pitted apricots a
nd apricot jam. Chop up about a dozen dried apricots and add them, with a half c
up of apricot jam, to the stock in step 4 (skipping steps 1 and 5).
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Ingredients
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
Salt
1 Tbsp unsalted butter (can sub olive oil)
3 Tbsp olive oil
1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-f
ree)
1 Tbsp chopped fresh rosemary
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper
Method
1 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.
2 In a large saut 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, spr
inkle salt over it. Once the chicken is browned, remove the pieces from the pan
to a bowl and set aside.
3 Add the remaining oil to the pan and saut the onion until it begins to brown. A
s the onion cooks and releases moisture, use a flat edged spatula or wooden spoo
n to scrape off the browned bits from the chicken (called fond) from the bottom
of the pan.
4 Once the onions have browned a bit, add the chicken stock and lower the heat t
o medium.
5 Put about 2/3 of the apricots, along with any juice they have given up, into a
blender and blend into a pure. Pour the pure into the pan with the chicken stock
and onions.
6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some sal
t. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7 When you are ready to serve, put the chicken and the remaining apricot pieces
into the pan and simmer gently for 5 minutes.
Serve hot with rice.