This one of those recipes that is perfect for summertime. Why should apricots only be a side dish? They are so luscious they deserve to be the main attraction! I found this recipe at Simply Recipes.
Apricots are full of health benefits that most people may not realize. They are low in calories (3 apricots have about 50 calories total!), so they are the perfect food for a snack. This fruit is an excellent source of vitamins A, C and E. They also contain potassium, iron and beta-carotene. They also have fiber and antioxidants. Dried apricots have a higher concentration of these vitamins, although when dried they have more carbs.
Apricots are good for eye health, preventing heart disease and keeping your immune system in tip-top shape. This is another fruit that helps keep your digestive system healthy and regular. This is important for those living with Celiac disease or have weaker digestive systems. When you are living without gluten, you still need to eat healthy foods. Simply eating gluten-free items is not enough. Apricots are a delicious way to keep your digestive system at its best. I always try to search out natural foods that promote GI health; I’ll take all the help I can get!
Cooking with fruit is not something I grew up with when I was a child, but it has been something I have come to absolutely adore! It’s filling, sweet and savory. The apricot compliments the chicken so well. This is the perfect summer dinner. With all the added health benefits of the apricot, this is an ideal meal to feed your kids before they go to their sports practice; will give them the right kind of energy they need to do well on the playing field.
- 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
- 1/4 cup sugar
- 2 Tbsp cider vinegar
- 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
- 1 Tbsp unsalted butter (can sub olive oil)
- 3 Tbsp olive oil
- 1 chopped onion
- 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
- 1 Tbsp chopped fresh rosemary
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
- Black pepper
1 In a large bowl stir the chopped apricots with the sugar and the vinegar. Put aside while you brown the chicken.
2 Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve hot with rice.