Honey Apricot Chicken

This Honey Apricot Chicken is a delightful blend of sweet, savory, and aromatic flavors that transforms a simple weeknight meal into something special. The chicken is coated in a warm spice blend of cumin, ginger, coriander, and cinnamon, then pan-seared to golden perfection. As it simmers, the meat absorbs the rich flavors of honey, lemon, and tender canned apricots, creating a luscious glaze that clings to every bite. The addition of caramelized onions and garlic adds depth, while the turmeric provides a beautiful golden hue.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 385

Description

This Honey Apricot Chicken is a delightful blend of sweet, savory, and aromatic flavors that transforms a simple weeknight meal into something special. The chicken is coated in a warm spice blend of cumin, ginger, coriander, and cinnamon, then pan-seared to golden perfection. As it simmers, the meat absorbs the rich flavors of honey, lemon, and tender canned apricots, creating a luscious glaze that clings to every bite. The addition of caramelized onions and garlic adds depth, while the turmeric provides a beautiful golden hue.

Directions

1
Pat the chicken pieces dry and remove the skin if desired.
2
In a large bowl, combine the cumin, ground ginger, coriander, turmeric, ground cinnamon, and pepper.
3
Add the chicken pieces to the spice mixture and toss until evenly coated.
4
Heat a large skillet over medium-high heat and add the butter and vegetable oil.
5
Cook the chicken in the skillet for 10 to 12 minutes, turning occasionally, until browned on all sides.
6
Drain off all but 1 tablespoon of the fat from the skillet.
7
Add the thinly sliced onions and minced garlic to the skillet.
8
Pour in 1/3 cup of the chicken stock and the honey, stirring well and spooning the mixture over the chicken.
9
Arrange half of the lemon slices over the chicken and tuck in the cinnamon stick if using.
10
Bring the liquid to a boil, then reduce the heat to low.
11
Cover the skillet and simmer for 25 to 30 minutes, basting occasionally, until the chicken is cooked through and no longer pink inside.
12
Transfer the chicken and cinnamon stick to a warm platter and keep covered.
13
Discard the cooked lemon slices from the skillet.
14
Increase the heat to high and bring the remaining liquid in the skillet to a boil.
15
In a small bowl, blend the remaining chicken stock with the cornstarch until smooth.
16
Whisk the cornstarch mixture into the boiling liquid in the skillet.
17
Cook, stirring constantly, for about 3 minutes until the sauce is smooth and thickened.
18
Add the remaining lemon slices and the quartered apricots to the sauce.
19
Heat through for 1-2 minutes, then taste and adjust seasonings if needed.
20
Pour the sauce over the chicken on the platter and serve immediately.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 385kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 4.6g23%
Cholesterol 58mg20%
Sodium 78mg4%
Total Carbohydrate 53.6g18%
Dietary Fiber 20.1g81%
Sugars 17.6g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, honey, apricot, glazed, spiced, cumin, ginger, coriander, cinnamon, turmeric, braised, pan-seared, garlic, onion, glaze, main course, dinner, easy, comfort food, international

Read it online: https://www.chefs-mate.com/recipe/honey-apricot-chicken/