Honey Apricot Chicken Recipe

Honey Apricot Chicken Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1: Chicken, cut up 8 pieces
3/4 tsp: Cumin, dried
3/4 tsp: Ginger, ground
3/4 tsp: Coriander, dried
1/2 tsp: Tumeric,
1 pinch: Pepper,
1 pinch: Cinnamon, ground
1 tbsp: Butter,
1 tbsp: Oil, vegetable
2: Onions, thinly sliced
2: Garlic cloves, minced
1/2 cup: Chicken stock,
1/3 cup: Honey, liquid
2: Lemons, sliced
Cinnamon sticks, optional
1 tbsp: Cornstarch,
4: Apricots, canned - quartered

Directions:

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 till 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 till 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 till smooth and thickened. Add
remaining lemon and apricots, heat through. Taste and adjust
seasonings. Pour over the chicken.


Source from luhu.jp