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.
