Apricot Chicken

Every year about this time we are inundated with fresh apricots from our neighbor’s tree. And every year I tell myself I’m going to make a chicken dish with them, but never get around to it.

Instead, we’ll make apricot jam, apricot cobbler, apricot tart, or just eat them straight.

Finally this year, we’ve experimented with apricot chicken and I love the result!

The additions of rosemary, Tabasco, and especially cinnamon really brighten up the flavors and make the dish more interesting than you would expect.

We served it over rice, but it would also be excellent with egg noodles.

Apricot Chicken Recipe

If you don't have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

Ingredients

• 1 1/2 pounds apricots, pits removed and cut into 3/4 inch pieces
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds boneless, skinless chicken breasts, cut into 1 to 2-inch pieces
• Salt to taste
• 1 Tbsp unsalted butter (or substitute with olive oil)
• 3 Tbsp olive oil
• 1 onion, chopped (about 1 1/2 cups)
• 2 cups chicken stock
• 1 Tbsp chopped fresh rosemary
• 1 teaspoon cinnamon
• 2 teaspoons Tabasco or other hot sauce (or more to taste)
• Black pepper to taste
• 2 Tbsp chopped fresh parsley (for garnish)

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