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Recipes from Pilgrim's Kitchen

Apricot Chicken


National Chicken Council - Annelise Domhoff, Thermopolis, WY

Ingredients:
  • 16 chicken thighs (with bones and skin)
  • 2 1/2 cups chicken broth
  • 1 1/2 tablespoons grated ginger
  • 5 large cloves garlic, crushed
  • 2/3 cup sweet cooking rice wine
  • 3 teaspoons Szechuan spicy stir fry sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons light virgin olive oil
  • 3/4 pound soft dried apricot
  • 1 cup cashew pieces

Directions:
In medium bowl, mix together chicken broth, ginger, garlic, rice wine, Szechuan sauce and soy sauce; set aside. In large frypan over medium heat, place olive oil. Add chicken and cook about 10 minutes to brown. Remove chicken, discard oil and return chicken to pan. Pour chicken broth mixture over chicken thighs and bring to a boil. Add apricots, lower heat to medium, cover and cook 15 minutes. Uncover, reduce heat and continue to cook about 1 hour, turning chicken occasionally, until sauce thickens. Remove chicken to serving dish and sprinkle with cashews.

Makes 16 servings.


Serves: 16
Serving Size:
Calories per Serving: 409
% Daily Value*   
   Total Fat 26.0 g
40%   
     Saturated Fat 1.0 g
5%   
   Cholesterol 111 mg
37%   
   Sodium 558 mg
23%   
   Potassium 299 g
 
   Calcium 16 g
 
   Total Carbs 21 g
7%   
     Dietary Fiber 2 g
7%   
     Sugars 14 g
 
   Protein 25 g
 
   Sugar Alcohols 0 g
 
* Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
  Dietary Fiber   25g 30g
Nutritional Information From CalorieKing.com
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