Chicken with Apricot Sauce - Healthy Option
This sweet and savory chicken dish is finger-licking-fabulous. The chicken literally cuts with a fork and the sauce is the perfect balance of sweet and tangy. Fork tender apricots just put it right over the top. This is truly a go-to chicken recipe for company, the holidays, or easy weeknight cooking.
-
1
lb.
dried apricots, divided
-
1
cup
boiling water
-
1 1/2
tbsp.
orange marmalade
-
3/4
tbsp.
fresh minced garlic
-
1 1/2
tbsp.
ketchup
-
1 1/2
tbsp.
Ken's California French dressing
-
3/4
tsp.
Worcestershire sauce
-
3/4
tsp.
Salt
-
3/4
tbsp.
red wine vinegar
-
1 1/2
tbsp.
lemon juice
-
1/3
cup
diced onion
-
2
lbs.
boneless, skinless, chicken thighs
-
fresh basil for garnish
-
Let 2/3 of the apricots sit in half of the boiling water for at least 30 minutes until slightly rehydrated. Drain water. Add the second half of the boiling water to a food processor or blender with the apricots and puree to a thick consistency. (Add additional water if needed, 1 tbsp at a time to create a thick puree).
-
Add the puree to a bowl along with the rest of the ingredients (except for chicken and basil) and mix together to form the sauce.
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Place sauce over chicken with remaining dried apricots and bake at 375 degrees for 30 minutes or until cooked through (reaches a minimal internal temerature of 165 degrees F).
-
Garnish with fresh basil.