Apricot Chicken


What’s for dinner? It’s a phrase that is echoed across homes every day around 5 or 6 every evening. Tonight’s answer: Apricot Chicken. I was originally going to make the recipe that I got off Half Baked Harvest that I’ve made before (total hit!!), but as I began to make it I realized I didn’t have a bottle of Russian dressing, nor the ingredients to make Russian dressing from scratch. I had already poured the apricot preserves over the boneless, skinless, chicken breast and I needed a new idea. As I scoured the internet for ideas, I found an alternative recipe that sounded promising and I adjusted it to make it my own.

My recipe follows;

4 boneless, skinless chicken thighs

1/4 tsp coconut aminos (or soy sauce)

1/2 cup brown sugar

1 jar apricot preserves

1/4 cup ketchup

1 clove garlic

Preheat oven to 350*F.

Place chicken breast in a 9×13 Pyrex pan.

Pour coconut aminos, apricot preserves, garlic, and ketchup in a bowl and mix. When thoroughly mixed, pour over chicken. Evenly sprinkle brown sugar on top. Bake for 45 minutes.

Makes 4 servings.

I served it with white rice and sweet potatoes and spooned the extra sauce overtop the rice.

So good. So sweet. So easy. It’s like a dinner dessert. I’m definitely making it again.

Let me know if you try it and how it is!!

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