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Happy National Apricot Day!
I’m not exactly sure why today would be the day, since apricots are a summer fruit. We’ll do a dish with dried apricots instead. Since I haven’t yet seen fresh apricots locally in the summer, I don’t dry my own for year-round use. I order the Oskri Organics brand from Green PolkaDot Box.
From the Menu Mailer
Hands-on: 20 minutes
Hands-off: 30 / 45 min
1 onion, thinly sliced
4-8 chicken thighs &/or drumsticks, with bone and skin
2 Tbs coconut oil, butter, or ghee, melted
3-4 Tbs honey
2 Tbs Dijon mustard
2 tsp curry powder
1 tsp salt
¼ tsp garlic powder
Dash cayenne, optional
¼ cup raisins, optional
¼ cup dried apricots, diced, optional
2 tsp cornstarch
Preheat the oven to 350 degrees. Place the sliced onions in a covered casserole or baking dish, set the chicken pieces on top and set aside.
In a bowl, combine the fat, honey, mustard, curry, salt, garlic powder and cayenne. Pour half of this mixture over the chicken. Cover and bake for 30 minutes. Remove the cover from the chicken, pour the remaining sauce over the chicken, sprinkle the raisins and apricots around the chicken and return to the oven, uncovered. Bake for an additional 45 minutes.
Whisk together the cornstarch with 2 Tbs cold water. Pour the sauce from the pan into a saucepan and whisk in the cornstarch slurry. Bring to a boil, whisking occasionally, and cook until thickened, about 2 minutes.
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