Sunday, April 2, 2017


Photo Credit: (recipe on this link different from recipe below)
I attended a women's conference and an amazing apricot chicken was served for the luncheon. I love chicken, and I love apricot, so combining the two makes one heavenly dish. Here's the recipe:

APRICOT CHICKEN (this is also fantastic on the grill - just cook for half the time)
Marinate 10 boneless skinless chicken thighs for 1 hour to overnight in marinade below:
3/4 cup oil
2 Tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Mrs. Dash original seasoning
Drain off marinade and pat dry with paper towel. Fold sides of thighs into each other and stuff into muffin tins. Bake on a cookie sheet at 350 degrees F for 1 hour.
Meanwhile, make the apricot glaze:
1/2 cup apricot preserves
2 tablespoons cider vinegar
1/4 cup brown sugar
1 teaspoon salt
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
Bring to a boil in sauce pan and boil for 1 minute. Remove cooked chicken from muffin tins, draining off any liquid, and place on a 9x13 pan. Pour glaze over chicken and return to oven for 5-10 minutes.

No comments:

Post a Comment