apricot chicken

I told you I was obsessed with Blenheims. 

Poor Mike.  He isn't even really a fan of apricots.  At least not like I am.  Wait.  What am I talking about?  Maybe this is just the thing to do the trick.  If I ate apricots for breakfast, lunch and dinner every day, I would certainly learn to love them.  Eureka!

No one tell him.  Shh.

My Mom makes a fabulous chicken dish with dried apricots, which was my inspiration for this recipe.  I should have consulted her first, but my impatience [and hunger] took over.  This is the simplified version.  Hope you enjoy.

P.S. If you have never tasted a fresh chicken, get yourself down to the Santa Barbara Farmers Market and find Lily's Eggs for the best tasting chicken you will ever have.  I make one a week.  No joke.

If you make this recipe when 'cots aren't in season, sub dried for fresh.  It won't be nearly as good, but it'll do.

apricot chicken

serves 4

1 whole chicken

1 large yellow onion, thinly sliced

3 garlic cloves, minced

10-12 small fresh apricots, halved

1 tsp cumin

1 tsp coriander

1/2 cup water or homemade chicken stock

1 tbsp butter, ghee or other heat stable fat

Cut the chicken into pieces.

In a heavy pot, heat fat over medium-high heat.  Brown the chicken pieces on all sides, remove and set aside.

Reduce the heat to medium and saute onions in remaining fat until translucent.  Add garlic and continue to cook until fragrant.

Add chicken back to the pot with apricots and water/stock.  Sprinkle cumin and coriander over chicken. 

Reduce heat to a low simmer, cover and cook for 25-30 minutes.  I allowed mine to cook for an hour, which made the chicken more and more tender and the sauce thicker and richer.  Cook as long as you like.

Serve alone or over mashed cauliflower, brown rice, or quinoa.  Goes great with dark leafy greens.