Evin's Indian Apricot Chicken

Name: Evin's Indian Apricot Chicken
Total time: 40
Yield: 4
Ingredients: 1 pound chicken tenders, cut into bite-size pieces; 2 teaspoons garam masala; 1 teaspoon garlic powder; salt and black pepper to taste; 2 tablespoons olive oil; ½ yellow onion, finely diced; 1 ½ cups chicken stock, or as needed; 1 cup apricot preserves; ¼ cup white vinegar; 1 teaspoon hot pepper sauce (such as Tabasco®); 1 teaspoon lime zest; 1 tablespoon butter

Recipe by MomZilla (Evin) from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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1 pound chicken tenders, cut into bite-size pieces
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2 teaspoons garam masala
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1 teaspoon garlic powder
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salt and black pepper to taste
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2 tablespoons olive oil
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½ yellow onion, finely diced

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1 ½ cups chicken stock, or as needed
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1 cup apricot preserves
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¼ cup white vinegar
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1 teaspoon hot pepper sauce (such as Tabasco®)
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1 teaspoon lime zest
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1 tablespoon butter

Instructions

Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.