Evin's Indian Apricot Chicken

Tuesday, 01 November 2016 - 10:42 | Views - 806

Ingredients

1 pound chicken tenders, cut into bite-size pieces

2 teaspoons garam masala

1 teaspoon garlic powder

salt and black pepper to taste

2 tablespoons olive oil

1/2 yellow onion, finely diced

1 1/2 cups chicken stock, or as needed

1 cup apricot preserves

1/4 cup white vinegar

1 teaspoon hot pepper sauce (such as Tabasco®)

1 teaspoon lime zest

1 tablespoon butter

Directions

Prep 15 m Cook 25 m Ready In 40 m

1.Season the chicken with garam masala, garlic powder, salt, and pepper; set aside.

Heat the olive oil in a skillet 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.

2.Pour 1 cup of chicken stock into the pan and bring to a simmer.

Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves 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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