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| Home -> [Chicken, Honey, Poultry] -> [Honey apricot chicken Recipe] |
Honey apricot chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Honey, Poultry |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Cut chicken into 8 pieces.; remove skin. | | 2 | In large bowl, combine cumin, ginger, coriander, cinnamon and pepper. | | 3 | Add chicken, toss to coat. | | 4 | In large skillet, melt butter with oil over medium-high heat; cook chicken for 10 - 12 minutes or till browned on all sides. | | 5 | Drain off all but 1 tbsp of the fat. | | 6 | Add onions and garlic, pour in 1/3 cup of the stock and the honey, stirring and spooning over chicken. | | 7 | Arrange half of lemon slices over chicken, tuck in cinnamon sticks (if using). | | 8 | Bring to a boil, reduce heat, cover and simmer, basting occasionally for 25 to 30 minutes till chicken is no longer pink inside. | | 9 | Transfer chicken and cinnamon sticks to warm platter; keep warm. | | 10 | Discard lemon. | | 11 | Over high heat, bring liquid to a boil. | | 12 | Blend remaining stock with cornstarch, whisk into skillet and cook, stirring constantly for 3 minutes or till smooth and thickened. | | 13 | Add remaining lemon and apricots, heat through. | | 14 | Taste and adjust seasonings. | | 15 | Pour over the chicken. |
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