LEMON GARLIC-APRICOT CHICKEN
This lemon garlic-apricot chicken is a recipe I have made and tweaked for years. It is spicy, sweet and sour — quite a tantalizing combination. It was originally for a slow cooker, and much more complicated. This is simplified and quick enough to prepare on a busy weeknight.
Equipment
- large cast iron skillet
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 Tablespoon olive oil
- 1/3 cup apricot preserves
- 1 Tablespoon Dijon mustard
- 2 teaspoons reduced-sodium Worcestershire sauce
- 1 teaspoon chili garlic sauce
- 1 Tablespoon apple cider vinegar
- 2 garlic cloves minced
- 2 Tablespoons lemon juice freshly squeezed
- Salt and freshly ground pepper to taste
- 1/3 cup fresh basil chopped
Instructions
- In a small mixing bowl, combine apricot preserves, mustard, Worcestershire sauce, chili garlic sauce, apple cider vinegar, minced garlic and lemon juice with a whisk. Set aside.
- Place large iron skillet over medium-high heat. Add olive oil and heat for 2–3 minutes. Sprinkle both sides of chicken with salt and freshly ground pepper. Place in skillet.
- Sauté chicken 3–4 minutes per side. Turn heat to medium-low. Add sauce and combine with chicken. Cover pan and cook 8–10 minutes, or until chicken is cooked through.
- Spoon onto serving dish (or serve from pan!)Sprinkle fresh basil. Makes approximately 5-6 servings.
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