Chicken With Apricot Salsa |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book. 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.
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