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Honey Apricot Chicken

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  Chicken 1
  Cumin 3⁄4 Teaspoon
  Ginger 3⁄4 Teaspoon
  Coriander 3⁄4 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cinnamon 1 Pinch
  Salt 1 Pinch
  Pepper 1 Pinch
  Butter 15 Milliliter (1 Tablespoon)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onions 2 , thinly sliced
  Garlic 2 Clove (10 gm), minced
  Chicken stock 125 Milliliter (1/2 Cup)
  Liquid honey 75 Milliliter (1/3 Cup)
  Lemons 2 , sliced
  Cinnamon stick 1
  Cornstarch 15 Milliliter (1 Tablespoon)
  Canned apricots 4 , quartered

Cut chicken into 8 pieces; remove skin.
In large bowl, combine cumin, ginger, coriander, turmeric, cinnamon, salt 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 tbsp (15 mL) of the fat.
Add onions and garlic; pour in 1/3 cup (75 mL) of the stock and honey, stirring and spooning over chicken.
Arrange half of the lemon slices over chicken; tuck in cinnamon sticks (if using).
Bring to boil; reduce heat, cover and simmer, basting occasionally, for 25 to 30 minutes or 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 boil.
Blend remaining stock with cornstarch; whisk into skillet and cook, stirring constantly, for about 3 minutes or until smooth and thickened.
Add remaining lemon and apricots; heat through.
Taste and adjust seasoning.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Side Dish

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Honey Apricot Chicken Recipe