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Recipe: Chicken With Fresh Apricots Ginger
Similar Categories: Chicken, Fresh, Apricots, Ginger
Makes 4 servings
16 whole blanched almonds (2 ounces)
2 teaspoons unsalted butter
4 ripe apricots, pitted and quartered
1 tablespoon extra-virgin olive oil
Four 6-ounce skinless, boneless chicken-breast halves
Salt and freshly ground pepper
1 teaspoon finely grated fresh ginger
1 scallion, white and green parts thinly sliced separately
1/2 teaspoon very finely grated lime zest
1/2 Scotch bonnet or habanero chile, seeded and thinly sliced
1/2 cup dry white wine
2 tablespoons pure maple syrup
. Preheat the oven to 350 degrees.
. Put the almonds in a pie plate and bake for 8 minutes, or until
fragrant and browned; let cool. Crack the almonds coarsely with the side
of a large knife.
. In a large skillet, melt the butter. Add the apricots, cut side down,
and cook over moderate heat until lightly browned, about 3 minutes. Turn
the apricots and cook for 1 minute longer. Transfer to a plate.
. Add the olive oil to the skillet and heat until shimmering.
. Season the chicken breasts with salt and pepper and add to the
skillet. Cook over moderately high heat until browned, about 3 minutes.
. Turn the breasts and cook over moderately low heat until just white
throughout, about 7 minutes longer. Transfer the chicken to the plate
with the apricots.
. Add the ginger, scallion whites, lime zest and chile to the skillet
and cook, stirring, for 30 seconds.
. Add the wine and simmer over moderately high heat, scraping up the
browned bits from the bottom of the skillet.
. Add the maple syrup, apricots and chicken and simmer just until heated
through; season with salt and pepper.
. Transfer the chicken to plates and spoon the sauce on top.
. Sprinkle with the cracked almonds and scallion greens and serve.
Nutritional information per serving: 475 cal., 19 g fat (4 g sat.), 150
mg chol., 14 g carb., 278 mg sodium, 2 g fiber, 56 g pro.
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