Monday, June 14, 2010

Morrocan Sweet Apricot Chicken

What is a husband to do when his wife desires apricot chicken from the "local" Moroccan restaurant, but said husband has no money to buy said chicken? Why, he gets creative in the kitchen. And makes some home-brew apricot chicken that I would say rivals the original. I don't write down most of my crazy kitchen experiments, but this one I'm committing to memory.

P.S. - don't bother looking for pictures, we ate it all before that was even a remote possibility.

Inspired by Marrakesh, DELICIOUS:

- 2.5lbs boneless/skinless chicken THIGHS
- 2 cans (14oz?) Apricot halves in heavy syrup (drain the syrup)
- 1 12oz can Apricot Nectar (Kerns)
- 3 tbsp honey
- 1.5 tbsp minced garlic
- 1 lrg onion, sliced into strips
- ground cumin
- garlic salt
- sliced almonds
- corn starch

-cous cous as a side dish

Preheat oven to 400*

- Place chicken thighs and onion strips in greased 9x13 pan.
- Rub the chicken with the garlic salt & cumin (to taste, just a nice light covering.)
- Mix together apricot halves, nectar, honey and minced garlic.
- Pour the mixture over the chicken
- Top with sliced almonds
- Place in oven for 45 minutes.
- After 45 minutes, drain the majority of the juice and place in a saucepan. Return the chicken to the oven.
- Mix together 1.5tbsp corn starch and 4 tbsp COLD water. Pour into saucepan.
- Stir sauce together until thick (a few minutes.)
- Pour some sauce over the top of the chicken and serve. Sauce is also good on top of the cous cous.

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