Apricot Chicken

If I had to guess, I started making apricot chicken 10-15 years ago. I first saw it on Rachel Ray’s show, 30-Minute Meals. I recently decided to try a stab at my own version and this is what I came up with! It’s an easy way to throw some flavor and color into your week!

Apricot Chicken

  • 4 Bone-in Chicken Thighs
  • Salt (to taste)
  • 1 Medium Onion (chopped)
  • 6 oz Dried Apricots (quartered)
  • 2 Cloves Garlic (diced)
  • 3 Sprigs Fresh Thyme
  • 2 tbsp Balsamic Vinegar
  • 3 tbsp Apricot Preserves
  • 2 Cups Chicken Stock
  • 1 Lime (optional)
  1. Salt your chicken at least an hour ahead of time.

  2. Heat a large skillet to medium-high heat (you don’t need to add oil; the chicken has plenty of fat). Add your chicken and brown on both sides – 2-3 minutes.

  3. Remove and set aside. Add your chopped onion and apricots to the pan, and sautee until onions are soft.

  4. Add your garlic, balsamic vinegar, apricot preserves and chicken stock. Stir until well combined. Add your chicken and thyme back to the skillet and simmer 30-45 minutes, until chicken is tender.

  5. Serve over rice or noodles and finish with a little lime juice and zest.

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