Curried apricot chicken is a spicy chicken stew, filled with onions and sweet peppers and simmered in a peanut butter infused coconut milk.
The inspiration for this dish came from an African apricot chicken recipe I found quite a few years back. The original recipe was not pleasing to me, but I am sure it is suitable for the region’s cuisine.
This variation of this recipe is drastically changed with the influence of Thai ingredients.
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Tamanawas Falls Trail
Every year I take a couple of trips to Hood River, Oregon. Along the way is a beautiful waterfall hike, Tamanawas Falls Trail. The hike is rated moderate but is actually quite easy. Likely the extremely large boulders that are obstructing the trail and require you to crawl over them when nearing the falls is what makes the hike rated moderate but that’s just my guess.
The trail follows the Cold Spring Creek and is approximately 3 miles long. The falls are about one hundred feet tall and forty feet wide and provide you with a nice mist when you are near.
The trailhead requires a parking pass. There used to be a drop box to place your parking fee in, but it is no longer available.
After the hike, head down HWY 35 toward Hood River and visit the orchards for in season fresh fruits.
Packer Orchard’s and Bakery is a must stop. Unfortunately, I can’t eat all the sugar-filled cookies I used to get there but they bake pies, cinnamon rolls, etc., and you can see right into the kitchen. They have fresh fruits and vegetables, homemade jams, pickled vegetables, ice cream and much more!
Just when entering Hood River, down on the waterfront, is Cicci’s gelato. AMAZING! He makes all his gelato fresh everyday from local ingredients. The hazelnut is my favorite and many others too, so make sure you get there early in the day before he runs out!
Now, on to some more yummy food…
How to make Curried Apricot Chicken
Mix the seasoning for the chicken together and spread over both sides of the chicken.
Julienne the onions and bell peppers and set aside separately.
In a blender, place two large diced apricots, seasonings, minced peppers, minced garlic, juice of limes and orange, sweetener and water, puree and set aside.
Heat oil in a skillet. Brown both sides of chicken, then remove from pan and drain on clean, dry paper towels.
Add grated ginger and remaining seasonings to the same pan and cook for two to three minutes. Add more oil to the pan if needed.
Place the onions in the skillet and cook for five minutes, then add the peppers.
Return the chicken to the pan and add the apricot puree. Add coconut milk and stir in peanut butter.
Simmer uncovered for forty-five minutes.
Serve over rice or riced cauliflower and garnish with chopped peanuts and cilantro.
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Looking for more great chicken recipes? Check out chicken and artichokes with pesto sauce and chicken and pancetta with mascarpone sauce.
Chicken and artichokes with pesto sauce 
Chicken zoodle recipe
Curried Apricot Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main dish/Entree
- Diet: Gluten Free
Description
Curried apricot chicken is a spicy chicken stew, filled with onions and sweet peppers and simmered in a peanut butter infused coconut milk.
Ingredients
Seasoning for Chicken:
1 T ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 T kosher salt
1 tsp black pepper
For the Sauce:
2 large apricots, large dice
2 limes, juiced
1 orange, juiced
3 T monk fruit sweetener
5-7 Thai hot peppers, minced
1 T ground cumin
1 tsp ground coriander
1 tsp kosher salt
1 tsp ground ginger
8 garlic cloves, minced
3/4 cup water
For the stew:
12 boneless, skinless chicken thighs
2 tsp tumeric
1 T grated fresh ginger
1 T cumin, ground
2 tsp coriander
1/4 cup peanut butter
1 – 14 ounce can coconut milk
3 yellow onions, julienne
1 ea. red, orange, and yellow bell pepper, julienne
peanut oil, as needed
additional salt as needed
Instructions
Seasoning the chicken:
Mix the seasoning for the chicken together and spread over both sides of the chicken.
For the Sauce:
In a blender, place apricots, seasonings, minced hot peppers, minced garlic, juice of limes and orange, sweetener, and water, puree. Set aside.
Stewing the chicken:
Have the onions and bell peppers julienned and set aside separately.
Heat oil in a skillet. Brown both sides of chicken, then remove from pan and drain on clean, dry paper towels.
Add grated ginger and remaining seasonings to the same pan and cook for two to three minutes. Add more oil to the pan if needed.
Place the onions in the skillet and cook for five minutes, then add the peppers.
Return the chicken to the pan and add the apricot puree. Add coconut milk and stir in peanut butter.
Simmer uncovered for forty-five minutes.
Serve over rice or riced cauliflower.
Garnish with fresh cilantro and chopped peanuts.
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