Sticky Apricot Chicken
Need a gluten free and dairy free beverage? Sticky Apricot Chicken could be a spectacular recipe to try. One serving contains 941 calories, 54g of protein, and 77g of fat. For $2.45 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 209 people found this recipe to be yummy and satisfying. A mixture of almond, fresh parsley, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Simply Delicious Food. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is awesome. Apricot Hempseed Sticky Bars, Polenta Porridge with Apricot Compote & Sticky Pistachios, and Individual Ginger Cakes with Apricot Sticky Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
Almond pilaf
¾ cup apricot jam/preserves
8 bone-in, skin-on chicken thighs
fresh parsley
zest and juice of 1 lemon (you need approximately 2-3 tablespoons of lemon juice)
olive oil, for browning
salt & pepper to taste
1 tablespoon soy sauce
2-3 tablespoons water, to thin down
Equipment:
frying pan
pot
Cooking instruction summary:
Heat a large, deep frying pan over medium-high heat.Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.When the chicken is golden brown and almost cooked through, pour off the excess fat.Return the pot to the heat and add the glaze.Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.Serve the chicken on rice with a generous amount of glaze spooned over.
Step by step:
1. Heat a large, deep frying pan over medium-high heat.
2. Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.In the meantime, mix together all the glaze ingredients.
3. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.When the chicken is golden brown and almost cooked through, pour off the excess fat.Return the pot to the heat and add the glaze.Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
4. Serve the chicken on rice with a generous amount of glaze spooned over.
Nutrition Information:
covered percent of daily need
