Evin's Indian Apricot Chicken49 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“This spicy sweet chicken has flavors from South Asia. It's quick and easy and always a hit. Serve over rice or couscous.” - by MomZilla (Evin)
Original recipe yields 4 servings
- Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
- Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Amount Per Serving (4 total)
- 426 cal
- 13 g
- 55.8 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"I have been using Allrecipes for a while but this is the first recipe I have felt compelled to review. While I am reluctant to build up hopes too much, this is simply one of the best things I have eve..." See morer eaten, maybe the best. It is certainly the best chicken dish I have ever had. It's very easy, except that you have to find out where to score some garam masala. It's not in any grocery stores in my area. I had to find a hidden away Indian store. You can also make your own."
"MomZilla! I just finished *french kissing* your recipe! I had previously seasoned my salmon with S&P, onion powder, garlic powder, red pepper flakes and set it aside. I followed your directions except..." See more the chicken aspect and simmered the ingredients for 10-15 mins and poured the sauce over the baked salmon. And Oh my! It was copiously delish! I served it with brown rice and watercress salad. I believe this can be used on almost any meat/seafood with success...Thanks Evin!"
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