When I moved away from California, I thought I would have to say goodbye to apricots and the other delicious stone fruits that grow in my parent’s orchard. I had forgotten that I was moving to a part of the world that has known this fruit since ancient times.
When apricots are in season they fill up our markets and fruit stands. And when they are not, we can still buy them readily – dried. They come in bags, in bulk or as flattened fruit jerky.
This is a recipe I found in a paleo cookbook. Since we can’t do pig meat here, and beef is so expensive (and often questionable), we end up eating a lot of chicken. I decided to go through and do all of the chicken recipes from this book (minus the ones wrapped in bacon) and this is where I started. It turned out so good it will be hard to move on and not just make this one again. Chicken and apricots are a great flavor combination and this recipe really brings it out. I served it with mashed cauliflower and carrots, delish.
from Paleo Recipe Book
2 large chicken breasts, cut into pieces
1 onion, chopped
2T apple cider vinegar
2 cups chicken stock
20 dried apricots, coarsely chopped
chopped fresh parsley for garnish
sea salt and black pepper
1. Heat fat or oil in a large skillet over medium heat and brown chicken pieces. Season with sea salt and freshly ground black pepper
2. Add onion and cook another 5 minutes until soft
3. Add apple cider vinegar and stir around, continue cooking until vinegar has evaporated.
4. Pour in the stock and dried apricots and bring to a boil then reduce and simmer 10 to 15 minutes
5. Garnish with parsley and serve.