Recipe by DogAndCatDoc
This sauce is bright, thick and chunky. It goes great over grilled chicken breast. It can be made well in advance and stored in the refrigerator in a quart jar. This makes for a very quick dinner. I like to quickly grill chicken breasts that I have marinated that day on my George Foreman grill, then just heat some of this sauce and top it off. Goes great with brown and wild rice.
- 8 ounces dried apricots
- 3⁄4 ounce coarsely chopped fresh cilantro
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 3⁄4 cup onion, diced to 1/4 inch
- 1 ounce fresh ginger, peeled and minced
- 1 cinnamon stick (3 inch)
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon white pepper
- 1 quart plum tomato, with juice,chopped to 1/2 inch size
- 1 cup apricot preserves (low sugar)
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Soak dried apricots in 1 cup boiling water for 30 minutes.
- Drain water and put apricots in food processor.
- Process to 1/4 inch size pieces.
- Reserve for sauce preparation.
- Heat oil in large pot over medium-high heat.
- Add onions and ginger, saute until onions are tender and translucent.
- Add all remaining ingredients.
- Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally (do no need to cover).
- Cool sauce and transfer to quart or pint jars.
- Store in refrigerator until needed.
- Can heat in pan or microwave to top grilled chicken breast.