Chicken With Apricot Salsa

Submitted by Sydney Mike

"Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 1 teaspoon virgin olive oil
• 1⁄2 cup onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2⁄3 cup dried apricot, diced
• 1⁄2 cup apricot preserves
• 6 inches cinnamon sticks
• 1 teaspoon cilantro leaf, dried
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground pepper
• 6 boneless skinless chicken breasts
• 5 cups cooked brown rice, hot

directions

1. In hot oil, over medium heat, saute onion 3 minutes.
2. Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
3. Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
4. Keep salsa warm, & when ready to serve, discard cinnamon stick.
5. Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
6. Meantime, also prepare rice.
7. To serve, top rice with chicken breasts, then spoon salsa over chicken.

Reviews

[auntchelle]

I often have plain grilled meat so finding great sauces/salsas is a must. This one is a keeper. I was worried about it being too sweet so I used a reduced sugar jam. I made 2 small changes... I read the recipe incorrectly and used ground coriander seeds (cilantro) rather than the dried leaf. The other was that I'd run out of cinnamon stick so I used 1tspn of ground. Also, I fried off the dried spices prior to adding the other ingredients so they wouldn't have that 'raw' taste. I found the spices to be well balanced and well matched to the other ingredients. I have left-overs which I think will go wonderfully well with grilled lamb. Thanks Mike. Made for Aus/NZ Make My Recipe #5

 

[LARavenscroft]

Made for Recipe Swap #19 Aus/NZ. This was delicious. I only had tomatoes w/jalapenos in it so that's what I used. The combination of the heat and sweet was very good. I also did not have cinnamon sticks (thought I did) so I used 1/2 teas. cinnamon. We did have leftover salsa and I can't wait to have it with tortilla chips. Thanks for posting this Mike!

 

[Sweet Baboo]

This was indeed delicious and unusual...at least unusual for me. I think "Mexican" when I think "salsa", but instead of the heat, there was a divine sweetness, with dare I say, a Moroccan influence from the apricots and spices. The flavour will definitely be affected by the preserves you use...in my case, sweeter than we are used to on a diabetic diet, so next time I will add a squirt of lemon juice, but that will purely be for our personal preference, not a reflection on the dish. I used fresh cilantro which I added at the end (after serving a portion of the salsa to the "cilantro hating" family member) and I think it gave a fresh note, but if I had been able to find the dried leaf I would have added it earlier, as indicated.

 

[LifeIsGood]

What a fantastic recipe!! The salsa was just the perfect combination of flavors. I can't think of one single thing to improve this recipe. Five Plus stars, Syd! Delicious served over the brown rice. I broiled my chicken on a foil-lined pan (easy clean up); sprinkled it with some kosher salt & pepper, then drizzled it with a little olive oil. I'll definitely be making this again..fast, delicious..what more could you want!?

 

[Kittencalrecipezazz]

Syd this is a wonderful chicken recipe, I can see using this sauce for more recipes, it is so good I did omit the cilantro, thanks for sharing this easy and delicious recipe!...Kitten:)