Honey Apricot Chicken Recipe - Cooking Index
Honey Apricot Chicken Recipe - Cooking Index
| 1 | Chicken - cut up 8 pieces | |
| 3/4 teaspoon | 3.8ml | Cumin - dried |
| 3/4 teaspoon | 3.8ml | Ginger - ground |
| 3/4 teaspoon | 3.8ml | Coriander - dried |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 | Pepper | |
| 1 | Cinnamon - ground | |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Oil - vegetable |
| 2 | Onions - thinly sliced | |
| 2 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Chicken stock |
| 1/3 cup | 78ml | Honey - liquid |
| 2 | Lemons - sliced | |
| Cinnamon sticks - optional | ||
| 1 tablespoon | 15ml | Cornstarch |
| 4 | Apricots - canned - quartered |
Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin, ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In large skillet, melt butter with oil over medium-high heat; cook chicken for 10 - 12 minutes or until browned on all sides. Drain off all but 1 Tbsp of the fat. Add onions and garlic, pour in 1/3 cup of the stock and the honey, stirring and spooning over chicken.
Arrange half of lemon slices over chicken, tuck in cinnamon sticks (if using). Bring to a boil, reduce heat, cover and simmer, basting occasionally for 25 to 30 minutes 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 a boil. Blend remaining stock with cornstarch, whisk into skillet and cook, stirring constantly for 3 minutes or until smooth and thickened. Add remaining lemon and apricots, heat through.
Taste and adjust seasonings. Pour over the chicken.
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