Evin's Indian Apricot Chicken recipe

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Ingredients

1 pound chicken tenders, cut into bite-size pieces
2 teaspoons garam masala
1 teaspoon garlic powder
salt and black pepper to taste
2 tablespoons olive oil
½ yellow onion, finely diced
1 ½ cups chicken stock, or as needed
1 cup apricot preserves
¼ cup white vinegar
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon lime zest
1 tablespoon butter

Nutrition Info

425.8 calories
carbohydrate: 55.8 g
cholesterol: 72.5 mg
fat: 13 g
fiber: 1.2 g
protein: 24.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 377.3 mg
sugar: 36.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season the chicken with garam masala, garlic powder, salt, and pepper, set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken, cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.

  2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan, stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan, simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

Recipe Yield

4 servings

Recipe Note

This spicy sweet chicken has flavors from South Asia. It's quick and easy and always a hit. Serve over rice or couscous.

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