Honey Apricot Chicken
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up 8 pieces |
*
|
| ¾ | teaspoon |
cumin
dried |
|
| ¾ | teaspoon |
ginger
ground |
|
| ¾ | teaspoon |
coriander
dried |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
vegetable oil
vegetable |
|
| 2 | each |
onions
large, thinly sliced |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
chicken broth
|
|
| ⅓ | cup |
honey
liquid |
|
| 2 | each |
lemon
sliced |
|
| 1 | x |
cinnamon sticks
optional |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 4 | cans |
apricots
quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up 8 pieces |
*
|
| 3.8 | ml |
cumin
dried |
|
| 3.8 | ml |
ginger
ground |
|
| 3.8 | ml |
coriander
dried |
|
| 2.5 | ml |
turmeric
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
cinnamon
|
*
|
| 15 | ml |
butter
|
|
| 15 | ml |
vegetable oil
vegetable |
|
| 2 | each |
onions
large, thinly sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
chicken broth
|
|
| 79 | ml |
honey
liquid |
|
| 2 | each |
lemon
sliced |
|
| 1 | x |
cinnamon sticks
optional |
*
|
| 15 | ml |
cornstarch
|
|
| 4 | cans |
apricots
quartered |
*
|
Directions
Cut chicken into 8 pieces; remove skin.
In large bowl, combine cumin, ginger, coriander, cinnamon and pepper.
Add chicken, toss to coat.
In large skillet, melt butter with oil over medium-high heat; cook chicken for 10 to 12 minutes or until browned on all sides.
Drain off all but 1 tablespoon of the fat.
Add onions and garlic, pour in ⅓ cup of the stock and the honey, stirring and spooning over chicken.
Arrange half of lemon slices over chicken, tuck in cinnamon sticks (if using).
Bring to a boil, reduce heat, cover and simmer, basting occasionally for 25 to 30 minutes until chicken is no longer pink inside.
Transfer chicken and cinnamon sticks to warm platter; keep warm.
Discard lemon. Over high heat, bring liquid to a boil.
Blend remaining stock with cornstarch, whisk into skillet and cook, stirring constantly for 3 minutes or until smooth and thickened.
Add remaining lemon and apricots, heat through.
Taste and adjust seasonings.
Pour over the chicken.
