Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.96 Kcal (2633 kJ) | ||
| Calories from fat | 254.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.26g | 43% | |
|---|---|---|---|
| Cholesterol | 40.22mg | 13% | |
| Sodium | 713.24mg | 30% | |
| Potassium | 520.55mg | 11% | |
| Total Carbs | 77.77g | 26% | |
| Sugars | 50.94g | 204% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 17.95g | 36% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.24 Kcal (717 kJ) | ||
| Calories from fat | 69.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 43% | |
|---|---|---|---|
| Cholesterol | 10.95mg | 13% | |
| Sodium | 194.18mg | 30% | |
| Potassium | 141.72mg | 11% | |
| Total Carbs | 21.17g | 26% | |
| Sugars | 13.87g | 204% | |
| Dietary Fiber | 1.02g | 15% | |
| Protein | 4.89g | 36% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.3mg | 7% | |
| Calcium | 17mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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