I got really spoiled when I was pregnant. My husband cooked for me all the time and he is an amazing cook. Now that I am a stay at home Mom I am the one doing the cooking and I love to cook only I am so not inpired every day to make something exciting. I am really trying to cook seasonally and make interesting new dishes that incorporate all the amazing ingredients we have available.
Last weekend we picked up a bag of fresh apricots right off the tree from my in laws house. They are really ripe so I had to do something with them quickly. I found this recipe for Evin's Indian Apricot Chicken on Allrecipes.com and sort of made it my own. Here is my recipe.
2 chicken breasts cut into bite sized pieces
2 teaspoons garam masala
1 teaspoon garlic powder
salt and black pepper to taste
2 tablespoons olive oil
1/2 yellow onion, finely diced
1 1/2 cups chicken stock, or as needed
1 cup apricot preserves
1/4 cup white vinegar
1 teaspoon hot pepper sauce
1 teaspoon lime zest
1 tablespoon butter
2-4 apricots cut in quarters
1. 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.
2. 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 the apricots, lime zest and butter before serving.
Serve with basmati rice.