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.
What is Garam Masala?
Garam Masala is an mixture of ground spices, usually black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. The spice with provide 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 in the apricot chicken?
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 in apricot chicken?
If you are in a rush or just hate mincing garlic a great option is chunky garlic past 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..
