Fresh Apricot Glazed Chicken is bursting with mouthwatering Asian inspired flavors. Serve with bok choy salad and rice and your guests will be in food heaven.
Fresh apricots. I love to cook with them. When we got a ton of them in our CSA box, and then even more the next week, I told my husband I wanted to make an apricot almond upside down cake. He gave me a lecture (if you’re reading this, dear husband, yes it was a lecture) on how I’m making too many desserts and that we have too many sweets in the house. Can there be such a thing? Anyway, I still made the cake but there were so many apricots I needed to find something else to do with them. Then, my CSA gave me bok choy. Then it hit me! I’ll make an Asian inspired dinner.
Growing up my mom used to make this really good dinner with chicken thighs and plum sauce. I couldn’t find plum sauce so I figured I’d get creative with my apricots. I was so glad I did.
Below are some of the awesome ingredients. You’ll see apricots, garlic, shallots, and ginger.
Add toasted sesame oil, rice wine vinegar, soy sauce and a bit of sugar to the ingredients above and you’ll create a sauce that will make your mouth sing!
I scooped on some extra sauce to mix in with the rice. Oh so good. Right after hamburgers, my convert-foodie husband’s most favorite food is anything Asian. He was so happy when I made this dinner. Feel free to make this dinner for your husband and be sure to report back if it makes he ends up loving it so much that he voluntarily does the dishes after dinner without complaining.
Fresh Apricot Glazed Chicken
- 1/2 cup shallots sliced (2 large)
- 1/4 cup peeled ginger finely chopped
- 2 tablespoons toasted sesame oil
- 2 cloves garlic minced
- 1/2 cup rice wine vinegar
- 3 tablespoons sugar
- 2/3 cup soy sauce
- 2 cups fresh apricots pitted and chopped (about 5 medium sized)
- boneless skinless chicken thighs up to 4 pounds
- Over medium heat, cook shallots and ginger in sesame oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 3 minutes. Add garlic, stir, and continue to cook another 2 minutes.
- Stir in vinegar and sugar and boil until reduced by about half, about 2 minutes.
- Add soy sauce and apricots and simmer, uncovered, stirring occasionally, 15 minutes.
- Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
- Place chicken in a large sealable bag and pour in marinade. Seal bag, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours (I did a full 24 hours).
- Preheat oven to 400°F with rack in middle.
- Arrange chicken in 1 layer in pan. Roast chicken for 15 minutes. Turn, spoon any excess sauce on top of chicken, and cook another 10 minutes. Set broil to high, and broil until tops are golden brown and the sauce has seized, 4-5 minutes.