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Ingredients
- 8 x chicken breast quarters, skin left on, trimmed of visible fat
- 1 med onion, sliced
- 2 x mild green chili, minced
- 4 x cloves garlic, minced
- 1 c. apricot nectar
- 1 c. dry apricots, plumped in the nectar
- 4 Tbsp. honey
- 4 Tbsp. fresh lemon juice
- 4 Tbsp. slivered almonds, lightly toasted
Directions
- 1. In a small bowl, mix the dry apricots with the nectar. Set aside.
- 2. Brown chicken breasts on both sides in a little vegetable oil or possibly use non-stick spray, about 5 min on each side over medium heat. Remove breasts from skillet.
- 3. Add in a little oil if needed, stir in onion, garlic and chili. Cook till onion is translucent/soft.
- 4. Stir in apricots and the nectar, honey and lemon juice. Return the chicken breasts to the skillet, cover tightly and cook about 30 min over low heat, or possibly till breasts are tender and juices run clear.
- 5. Add in the slivered almonds. Remove chicken breasts to a platter, spoon the sauce over the chicken and serve with cous-cous or possibly rice pilaf.
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