Evin's ndian Apricot Chicken

Evin's ndian Apricot Chicken
  • 1 pound chicken tenders, cut into bite-size pieces
  • 2 teaspoons garam masala
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely diced
  • 1 1/2 cups chicken stock, or as needed
  • 1 cup apricot preserves
  • 1/4 cup white vinegar
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 teaspoon lime zest
  • 1 tablespoon butter


  1. Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
  2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

03/25/2017
Evin's ndian Apricot Chicken, recipe PT15M PT1H 5 455 calories

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