top of page

Green Onion, Parsley - Fresh Apricot Chicken

1.1 lbs chicken breast, boneless and skinless

1 tablespoon olive oil

1 teaspoon thyme

1 bunch green onions, about 5-6

14 oz ripe apricots, about 10-12 small ones

zest of 1/2 lemon

1 tablespoon lemon juice

½ -1 tablespoon granulated sugar

½ cup chicken or vegetable stock

1 heaped teaspoon cornstarch

2-3 teaspoons cold water

1 bunch parsley

a few sprigs fresh thyme, optional

fine sea salt and freshly ground black pepper

Chop the chicken breasts into mouth-sized pieces. Chop the onions into rings. Zest the lemon. Remove the stone from the apricots and slice each apricot half into 2-3 wedges, depending on their size. Heat the oil in a large pan/stewing pan and fry the chicken pieces until lightly golden on all sides but not yet cooked through about 4-5 minutes. Sprinkle the chicken with the dried thyme and add the green onions, apricot wedges, lemon zest, 1 tablespoon of the lemon juice, ½ tablespoon of the sugar, and stock. Stir carefully, cover the pan, bring to a boil and cook for about 7-8 minutes or until the chicken is cooked through and the apricots are tender but not completely mushy. If you would like the sauce to be thicker, mix together the cornstarch with about 2 teaspoons cold water, the slurry should be thick yet pourable. Whisk the slurry into the sauce and let bubble a couple of times until the sauce thickens slightly. Taste the apricot chicken and add more sugar or lemon juice to your liking. The dish should taste sweet-sour. Add salt and pepper to taste. Carefully stir in the chopped herbs and serve with rice.

7 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page