Fresh Apricot Chicken
Fresh apricot chicken for dinner? Get some chicken breast and some apricots and you will have dinner on the table in less than 30 minutes.
Servings: 4
Calories: 309kcal
Ingredients
- 1 lb chicken breast boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 bunch green onions about 5-6
- 1 lb ripe apricots about 10-12 small ones
- zest of ½ organic lemon
- 1 tablespoon lemon juice
- ½ -1 tablespoon granulated sugar
- ½ cup chicken or vegetable stock
- 1 heaped teaspoon cornstarch
- 2-3 teaspoons cold water
- 1 bunch parsley
- a few sprigs fresh thyme optional
- fine sea salt and freshly ground black pepper
Instructions
- Chop the chicken breasts into mouth-sized pieces. Chop the onions into rings. Zest the lemon. Remove the stone from the apricots and slice each apricot half into 2-3 wedges, depending on their size.
- Heat the oil in a large pan/stewing pan and fry the chicken pieces until lightly golden on all sides but not yet cooked through about 4-5 minutes.
- Sprinkle the chicken with the dried thyme and add the green onions, apricot wedges, lemon zest, 1 tablespoon of the lemon juice, ½ tablespoon of the sugar, and stock.
- Simmer: Stir carefully, cover the pan, bring to a boil and cook gently for about 7-8 minutes or until the chicken is cooked through and the apricots are tender but not completely mushy.
- Thicken sauce: If you want the sauce to be thicker, mix the cornstarch with about 2 teaspoons cold water, the slurry should be thick yet pourable. Whisk the slurry into the sauce and let bubble a couple of times until the sauce thickens slightly.
- Taste the apricot chicken and add more sugar or lemon juice to your liking. The dish should taste sweet-sour. Add salt and pepper to taste.
- Stir in the chopped herbs and serve with rice.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 17g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 452mg | Fiber: 3g | Sugar: 13g