Apricot-Glazed Chicken

Apricot-Glazed Chicken

6
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"These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce."
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Ingredients

50 m servings 273 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  2. Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

I couldn't find a small jar or bag of cardamom, so left it out. I used apricots in heavy syrup, drained to the directions. Just mixed up in bowl with spices and rest of ingredients, didn't need ...

Most helpful critical review

I followed the recipe but used boneless skinless breasts and no cardamon. It was $11 for a small bottle and I didn't feel the spring was worth it. The overwhelming consensus was the cinnamon ove...

I couldn't find a small jar or bag of cardamom, so left it out. I used apricots in heavy syrup, drained to the directions. Just mixed up in bowl with spices and rest of ingredients, didn't need ...

Wasn't sure going into this meal how it would turn out. I used canned apricots and 1/2 jar of preserves. I also ground fresh ginger, cardmom pods, peppercorns and cinnamon stix. I feared the ...

I followed the recipe but used boneless skinless breasts and no cardamon. It was $11 for a small bottle and I didn't feel the spring was worth it. The overwhelming consensus was the cinnamon ove...

It was an interesting dish, but there was not a whole lot of flavor. Perhaps if I used apricots in a heavy syrup versus a light.

When I make this kind of glazed chicken, I use a jar of Saucy Susan. It has alot of flavor, makes a wonderful glaze, very easy to find and saves a bunch of time.

this is a pretty good dish. we used boneless breasts instead of chicken thighs. we also left out the cardamom. maybe that would've made it better, but it was still ok