Glazed Apricot Chicken

4 standard portions

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Ingredients

• 2 pounds chicken thighs (boneless and skinless, or chicken cutlets)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil (plus more if necessary)
• 1 cup apricot preserves
• 2 teaspoons grated ginger
• 2 cloves garlic (minced)
• ¼ cup soy sauce
• 1 tablespoon honey
• sliced green onions (for garnish)

Method

1. Add the chicken to a bowl, and season with garlic powder, smoked paprika, salt, and pepper. Mix well to make sure the chicken is evenly coated with the seasonings.
2. In a large (12-inch) skillet, heat oil over medium-high heat. Add the chicken thighs, and cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F (74°C). Takes about 10-15 minutes.
3. Remove the chicken to a plate and set aside. If bits are stuck to the bottom of the skillet, add a little water to deglaze the pan. If there are very burnt seasonings, you might need to wash the skillet before continuing.
4. If the skillet is dry, add more oil. Then add the ginger and garlic and cook for 30 seconds.
5. Add apricot preserves, soy sauce, and honey to the skillet. Whisk until the preserves melt into a sauce.
6. Return chicken to the skillet, coat with the sauce, and cook for 1-2 more minutes.
7. Garnish with sliced green onions and serve the chicken over cooked rice.