Evin's Indian Apricot Chicken
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tsps
Garam Masala1 tsp
Garlic Powder1
Salt2 tbsps
Olive Oil1.5 cups
Chicken Stock (or as needed)1 cup
Apricot Preserve1 cup
White Vinegar1 tsp
Hot Pepper Sauce1 tbsp
ButterDirections:
1
Season the chicken with garam masala, garlic powder, salt, and pepper; set aside
2
Heat the olive oil in a skillet over medium heat
3
Cook the onions in the hot oil until tender, about 5 minutes
4
Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes
5
Remove the mixture from the pan and set aside
6
Pour 1 cup of chicken stock into the pan and bring to a simmer
7
Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar
8
Thin with the remaining chicken stock as needed to create a smooth sauce
9
Season to taste with the hot sauce
10
Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes
11
Stir in lime zest and butter before serving