Shelly's Recipe

APRICOT CHICKEN

Category: Chicken

Dozen dried apricots, chopped
1/2 cup apricot jam
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
4 cloves garlic, minced
2 tsp salt
1/2 tsp pepper
2 cups chicken stock or broth
1 Tbsp chopped fresh rosemary
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper

In a large saute 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, sprinkle salt and pepper over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

Add the remaining oil to the pan and saute the onion and garlic until it begins to brown. As they cook and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken from the bottom of the pan.

Once the mixture has browned a bit, add the apricots, jam and chicken stock and lower the heat to medium. Add the cinnamon, rosemary and Tabasco and taste. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. When you are ready to serve, put the chicken into the pan and simmer gently for 5 minutes. Serve hot with rice. Serves 6.