Prep 10 mins
Cook 30 mins
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
- 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.