Easy Apricot Chicken
This zippy chicken gets its sweet and tangy flavor thanks to the help of store-bought apricot jam. In spite of the easy prep, this dish tastes like it's been roasting in the oven all day. We like to serve this over steamed rice for an out-of-the-ordinary weeknight meal. This recipe makes 4-6 servings.
PREP TIME
10 minutes
COOK TIME
50 minutes
Ingredients
6 bone-in, skin-on chicken thighs
1/2 medium-sized yellow onion, peeled and chopped
2-3 cloves garlic, grated or minced
1 tablespoon olive oil
1/2 cup apricot jam or preserves
1 teaspoon tomato paste
1/2 cup water or chicken stock
Salt and pepper, to taste
Sliced almonds and chopped Italian parsley, for garnish
1/2 medium-sized yellow onion, peeled and chopped
2-3 cloves garlic, grated or minced
1 tablespoon olive oil
1/2 cup apricot jam or preserves
1 teaspoon tomato paste
1/2 cup water or chicken stock
Salt and pepper, to taste
Sliced almonds and chopped Italian parsley, for garnish
Directions
Preheat your oven to 400 F.
Heat oil in a large, oven-proof skillet to medium-high on the stove top. Add onions and cook, just until the onions begin to turn brown on the edges, about 4-5 minutes. Add garlic and tomato paste, stir, and cook for one more minute. Add water or stock to pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let water reduce by about a third. Remove pan from heat and stir in jam or preserves.
Arrange chicken, skin side up, in the pan in one layer. Spoon some of the sauce over the chicken and season with salt and pepper. Please pan in oven and roast for 35-40 minutes or until the chicken's juices run clear. Remove from heat and let stand for a few minutes before garnishing and serving.
Heat oil in a large, oven-proof skillet to medium-high on the stove top. Add onions and cook, just until the onions begin to turn brown on the edges, about 4-5 minutes. Add garlic and tomato paste, stir, and cook for one more minute. Add water or stock to pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let water reduce by about a third. Remove pan from heat and stir in jam or preserves.
Arrange chicken, skin side up, in the pan in one layer. Spoon some of the sauce over the chicken and season with salt and pepper. Please pan in oven and roast for 35-40 minutes or until the chicken's juices run clear. Remove from heat and let stand for a few minutes before garnishing and serving.
Looking for inspiration? Try these recipes:
Zippy No-mayo Potato Salad
Split Pea Soup
Carrot Ginger Soup
