Serves 2-4
Chicken pieces are braised on the stovetop in a sweet apricot sauce. Tempeh can easily replace the chicken. This recipe is quick and easy: 1) Blend the sauce 2) throw it all in the pan and 3) let it cook. Any remaining sauce can be poured over steamed brown rice or quinoa, or used to dress vegetables the next day.
Cooking Tip: Braising is a technique where food is cooked in liquid, but not submerged all the way. The end result is tender, juicy food that has taken on the characteristic flavors of the liquid it was braised in. Braising can be done in the oven or over the stove. I prefer stovetop – no pre-heating!
3/4 cup dried, unsulfured apricots, soaked in water to cover for 20 minutes to soften
2 cups chicken broth
2 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
1/4 teaspoon mild sweet paprika
1/2-1 teaspoon sea salt (check sodium content of stock!)
1/4 teaspoon pepper
1 dropper liquid stevia extract, or 2-3 teaspoons sweetener of choice
6 chicken pieces (thighs, drumsticks, wings) skin-on
Blend all ingredients except the chicken in a food processor or blender until smooth.
Heat a large skillet over medium-low heat. Optionally heat 1 tablespoon of olive oil, ghee or butter and add the chicken pieces; cook each side for 3 or so minutes, until lightly browned. Other wise, pour the sauce in to the pan, add the chicken, and cover the pan. Reduce the heat to low and simmer for about 25 minutes, until the chicken is cooked throughout and the juices run clear.
Food photo by Jackson D. Carson
Copyright: Alison Anton. 2009. All rights reserved.
Serves 2-4
Chicken pieces are braised on the stovetop in a sweet apricot sauce. Tempeh can easily replace the chicken. This recipe is quick and easy: 1) Blend the sauce 2) throw it all in the pan and 3) let it cook. Any remaining sauce can be poured over steamed brown rice or quinoa, or used to dress vegetables the next day.
Cooking Tip: Braising is a technique where food is cooked in liquid, but not submerged all the way. The end result is tender, juicy food that has taken on the characteristic flavors of the liquid it was braised in. Braising can be done in the oven or over the stove. I prefer stovetop – no pre-heating!
3/4 cup dried, unsulfured apricots, soaked in water to cover for 20 minutes to soften
2 cups chicken broth
2 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
1/4 teaspoon mild sweet paprika
1/2-1 teaspoon sea salt (check sodium content of stock!)
1/4 teaspoon pepper
1 dropper liquid stevia extract, or 2-3 teaspoons sweetener of choice
6 chicken pieces (thighs, drumsticks, wings) skin-on
Blend all ingredients except the chicken in a food processor or blender until smooth.
Heat a large skillet over medium-low heat. Optionally heat 1 tablespoon of olive oil, ghee or butter and add the chicken pieces; cook each side for 3 or so minutes, until lightly browned. Other wise, pour the sauce in to the pan, add the chicken, and cover the pan. Reduce the heat to low and simmer for about 25 minutes, until the chicken is cooked throughout and the juices run clear.
Food photo by Jackson D. Carson
Copyright: Alison Anton. 2009. All rights reserved.