Serves: 4 to 6
Prep Time: 5 minutes
Total Time: 35 minutes
4 to 6 boneless, skinless chicken thighs or breasts
(6 to 8 ounce each, 2 pounds total), trimmed
2/3 cup apricot preserves
1/2 cup orange juice
1/2 cup chopped, dried apricots
1/4 cup honey
2 Tablespoons cider vinegar or red wine vinegar
2 Tablespoons gluten-free tamari sauce
3 teaspoons curry powder
1-2 teaspoons chili-garlic sauce or other hot sauce, to taste
2 teaspoons cornstarch
2 Tablespoons water
2 green onions, sliced thin
1. Heat Oven & Prep Pan: Adjust oven rack to upper position and preheat oven to 450 degrees. Spray a 9 by 13-inch baking dish with vegetable cooking spray.
2. Prep Chicken: Pat chicken dry with paper towels or clean kitchen towel, then season with salt and pepper. Lay the chicken in a single layer in the baking dish. Set aside.
3. Make Sauce: In a medium saucepan add the apricot preserves, orange juice, chopped apricots, honey, vinegar, tamari sauce, curry powder and chili-garlic sauce and whisk together until thoroughly combined. Heat over medium-high heat, whisking often, until the mixture has thickened, about 8 minutes or so.
4. Finish Sauce: Add the cornstarch to the water and stir to combine. Pour cornstarch mixture into sauce and stir together to combine.
5. Bake Chicken: Pour the apricot mixture over the chicken. Bake until chicken is cooked through and registers 165 degrees on an instant read thermometer about 18 to 25 minutes, depending on the size of the chicken pieces.
6. Serve & Enjoy: Sprinkle chicken with green onions and serve hot. Enjoy!
