Apricot Chicken

🛒 Ingredients

• Chicken Thighs, boneless, skinless 600 g · 990 kcal
• Dried Apricots 100 g · 240 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 10 g · 15 kcal
• Chicken Broth 250 g · 25 kcal
• Apricot Jam 60 g · 144 kcal
• Soy Sauce 30 g · 15 kcal
• Dijon Mustard 10 g · 6 kcal
• Olive Oil 14 g · 122 kcal
• Cornstarch 10 g · 38 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry, season generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on all sides, about 3-4 minutes per side; remove chicken and set aside.
3. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Stir in dried apricots, chicken broth, apricot jam, soy sauce, and Dijon mustard. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return chicken to the skillet, reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
6. In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering sauce.
7. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Serve hot.