Chicken And Apricots

1. 1

   Drain apricots, reserving syrup.

2. 2

   In a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.

3. 3

   Stir together syrup, stock, soy sauce, cumin and season to taste.

4. 4

   Pour over chicken.

5. 5

   Cook, covered, over low heat for about 30 minutes, or until chicken is tender.

6. 6

   Put chicken in heatproof casserole and reduce liquid in skillet to 1/2 cup on stove.

7. 7

   Pour over chicken and place apricots on top.

8. 8

   When food stops steaming, cover and refrigerate for 2-3 days.

9. 9

   For longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.

10. 10

    Reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.

11. 11

    Alternatively, reheat in 375F (175C) oven for about 20 minutes, or until heated through.

12. 12

    To serve: Sprinkle with chopped parsley.

13. 13

    Serve with steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.