Recipe by margot
"This is an easy, quick, and impressive dish with a sweet and aromatic flavors from the apricots and spices. Be sure to use unsulfured apricots! The color is darker and the flavor is more complex, really giving depth and life to the dish. Serve over couscous or quinoa and top it all off with some toasted pine nuts. Yum!"
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onion, halved lengthwise and cut into thick slices
unsulfured apricots, halved
beer (preferably lager)
salt and pepper to taste
Yeah, you could definitely use wine instead of beer to deglaze the pan. I'm thinking white would be a good complement to to apricots, but red would certainly do in a pinch, and would be nice with the spices.
This was definitely edible, but less than shockingly amazing. It smelled amazing, but lacked something in the taste. Also, I would go easy on the onions and maybe add pineapple or crushed red pepper? Or cilantro? I don't know, it just needs something else.
Very very good. I use the big can of budweiser and canned apricots. The sauce is so good. There is never enough.
This sounded a lot better than it actually was. Just not my flavor profile. Sorry.
Recipe sounds really good!
Any substitutes for beer (that i dislike) and broth (that i run out of...)?
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Inspired Apricot-Braised Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 100
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