My husband and I really enjoyed this dish. Honestly, the kids didn't love it, but they ate it without complaint. The flavor was very vibrant and it was like a orange chicken type dish. A sweet, tangy glaze and very tender chicken. Not to mention, a very easy dish to prepare. Came together quickly and a nice change from the mundane!
adapted from Rachael Ray
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 2 pounds chicken boneless skinless breast, cut in bite size pieces
- Salt and pepper
- 1/2 large red or sweet onion, chopped
- 2 tablespoons cider or white wine vinegar
- 12 dried pitted apricots, chopped (I used 4-5 dried peaches)
- 1 1/2 cups chicken stock
- 1 cup apricot all fruit spread or apricot preserves
- 3 tablespoons chopped flat-leaf parsley, for garnish
- 1-2 TBSP cornstarch
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Reduce heat and simmer 5-10 minutes or until chicken is cooked through. Remove chicken and sprinkle cornstarch over sauce and whisk until thickened (3-4 minutes). Pour over chicken. Serve chicken with a sprinkle of chopped parsley. Serve over pasta or rice.