Directions
Heat the Oil: In a large skillet with a lid, heat Garlic Olive Oil over medium-high heat.
- Cook the Chicken (5 minutes): Season the chicken pieces with salt and pepper. Add the chicken to the heated oil and cook until the edges are turning golden brown but the inside is still pink, about 5 minutes.
Add Onion (3 minutes): Stir in the chopped onion and cook for an additional 3 minutes. (Optional: Add some fresh chopped garlic for extra flavour.)
- Add Apricot Balsamic: Pour in the Apricot Balsamic Vinegar, bring to a simmer, and allow the liquid to reduce for a few minutes.
- Add Apricots and Simmer (10-15 minutes): Add the quartered dried apricots and chicken stock. Bring to a simmer, then stir in the apricot preserves and fresh thyme. Reduce heat to medium-low, cover, and let simmer until the apricots are softened, approximately 10 to 15 minutes.
- Serve: Remove from heat and serve over your favorite rice.
Recipe Note
Tips:
For extra flavour, garnish with fresh thyme or parsley before serving.
This dish pairs well with jasmine rice, couscous, or roast potatoes.
