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chicken with apricots from The Jewish Kitchen
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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.
Course Main Dish
Cuisine Jewish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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).
  4. Garnish with fresh basil.