It’s apricot season!
1 1/2 lbs. fresh apricots, pitted and roughly chopped
1/4 cup sugar
2 T cider vinegar
2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
4 T olive oil
1/2 onion, chopped
2 cups chicken broth
1 T chopped, fresh rosemary
1 tspn. cinnamon
2 tspn. Tabasco or other hot sauce
Place the chopped apricots in a bowl. Stir in the sugar and the vinegar. Let sit while the chicken cooks.
In a large and deep saute pan, heat 2 T olive oil over medium-high heat. Place chicken in pan…as it is cooking, sprinkle with salt. When the chicken is cooked through, remove from heat and place in a bowl. Set aside.
Add the remaining oil to the pan and saute the onion. Once the onions have browned, add the chicken broth to the pan and turn the heat down to medium.
Put about 2/3 of the apricots in a blender along with about 1/4 cup water and blend. Pour blended apricots into the pan with the broth.
Add the cinnamon, rosemary and Tabasco. Bring to a low simmer for about 10 minutes.
Put the chicken and remaining apricots in the pan and simmer for ten minutes.
Serve over rice.
Did I change anything? I didn’t change anything, but if I made this again, I would leave out the onions and the rosemary, especially the rosemary. It just didn’t go with the apricots at all. I did not add Tabasco since I didn’t have any, so I added crushed red chili peppers instead.
What did the family think? Hubby ate it, but would probably be really happy if I didn’t make it again. Our oldest liked the chicken, but not the apricots and our youngest…well, you know the story on that one. It wasn’t my favorite dish either, but I think if you take out the rosemary and the onion it would be much better. I don’t usually add recipes to MommaCooks that no one likes, but I think this one has promise.