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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce. Ingredients:
1 tablespoon olive oil |
1 tablespoon cumin |
1 tablespoon turmeric |
1 tablespoon paprika |
1 tablespoon coriander |
1 tablespoon garlic salt |
1 tablespoon red pepper flakes |
2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs) |
1 onion, chopped |
1/2 cup dried apricot, cut into bite sized pieces |
2 cups chicken stock |
Directions:
1. Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
2. Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
3. Brown chicken; turn and brown other side, about 4 minutes per side.
4. Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
5. Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.
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