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Sweet and Spicy Apricot Chicken
This wonderful dish, gets its spiciness from garam masala, which goes exceedingly well with the sweet, fruitiness from the apricot preserve. It's quick and simple and always a hit. Serve with rice or cous cous.
Ingredients
Serves: 4
- 450g chicken mini fillets, cut into bite-size pieces
- 2 teaspoons garam masala
- 1 teaspoon garlic granules
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1/2 onion, peeled, finely diced
- 350ml chicken stock, or as needed
- 320g apricot preserve
- 4 tablespoons vinegar
- 1 teaspoon hot pepper sauce, such as Tabasco
- 1 teaspoon lime zest
- 15g butter
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Season the chicken with garam masala, garlic granules, salt and pepper; set aside. Heat the olive oil in a frying pan 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 250ml of chicken stock into the pan and bring to simmering point. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserve 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.
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Reviews & ratings
Average global rating:
(108)
Reviews in English (77)
Very easy, extremely tasty. I omitted the butter and the sauce was still delicious. - 14 Jan 2014
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 ever 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. - 03 Feb 2011 (Review from Allrecipes US | Canada)
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 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! - 26 Sep 2009 (Review from Allrecipes US | Canada)
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