An easy apricot chicken stew recipe, ready for you dinner enjoyment in under an hour. The flavors meld together nicely for a delicate fragrant mix of sweet and spicy. A great recipe to make the day ahead.
Main Ingredients
- boneless skinless chicken
- olive oil
- onion
- garlic
- garam masala
- paprika
- fresh basil
- all-purpose flour
- chicken broth
- canned great northern beans
- canned diced tomatoes
- dried apricots
What is Garam Masala?
Garam Masala is a mixture of ground spices, usually black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. The spice provides a hint of a curry flavor. If curry flavor isn't your thing, substitute individual spices of your choice.
Do I need to use fresh Cilantro?
No. If you don't cook with cilantro often it can seem wasteful to buy a whole bunch and use just a few sprigs. It's perfectly fine to use cilantro in a tube and is easily found in the produce section of the grocery store. I use the Garden Gourmet brand.
Can I use a different type of bean?
Yes, common substitutes are chickpeas or small white beans, if preferred it's okay to leave the beans out completely.
Should I use fresh Garlic ?
If you are in a rush or just hate mincing garlic a great option is a chunky garlic paste by Gourmet Garden, easy to find in the refrigerated section of the produce department.
I hope you enjoy my apricot chicken stew recipe as much as I do.
Apricot Chicken Stew
An easy flavorful apricot chicken made on the stove top in your dutch oven. Great recipe to make the day ahead.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1 cup)
- 3 cloves, garlic, minced
- 3/4 teaspoon of garam masala
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
- 1 3/4 cups chicken broth, low sodium
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup dried apricots, quartered
- 1 pound boneless skinless chicken strips
- 1 tablespoon of minced fresh cilantro
Instructions
- Heat the olive oil in a medium-sized heavy pan.
- Add the chicken and cook until chicken is fully cooked and reaches 165 degrees. Remove chicken from pan and set aside.
- In the same pan you cooked the chicken, add the onion, garlic, paprika, and garam masala and saute until the onions are tender, about 5 minutes. (add more oil if needed)
- Stir in the flour and cook about 1 minute more.
- Gradually whisk in the chicken broth to smooth out any lumps.
- Add the great northern beans, tomatoes, and apricots and stir to mix. Increase heat to medium-high and bring the mixture to a boil, then reduce heat to medium-low and simmer covered
for 20 minutes. - Cut chicken into chunks and add to the sauce, recover and continue cooking for 10 minutes.
- Remove from heat and stir in the cilantro.
- Serve with rice.
Notes
I use a 2.75 quart dutch oven for the stew and a medium size pan for the rice..
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 562mgCarbohydrates: 44gFiber: 10gSugar: 14gProtein: 57g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
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