The moment I saw fresh apricots pop up at the market, I picked some up without knowing what I would even make; and then the week got busy and suddenly they were a bit too ripe to eat as is.
Enter this last-minute creation! The reason why this recipe works is because it’s all about texture and viscosity here. The creamy sauce drapes the seared chicken breasts, and the sweet yet tart flavor of the apricots cuts through the heaviness of the coconut milk. The pistachios and dried fruit add a wonderful chewiness that is undeniably satisfying. I used dried cranberries, but you could add any dried fruit you like here.
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/2 teaspoon (to taste) kosher salt
- fresh cracked black pepper to taste
- 1 Tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 Tablespoon ginger, minced
- 1 small onion, diced small
- 3 small apricots sliced into strips
- 1 can coconut milk
- 1 Tablespoon rice vinegar
- 1/4 cup shelled pistachios
- 1/4 dried cranberries (or dried apricots, dried mango, etc)
- zest of one lemon
- 1 Tablespoon chopped fresh cilantro - for garnish
- Season the chicken evenly with salt, pepper, coriander, ginger and turmeric. Rub seasonings into the chicken well .
- In a large saute pan, add the olive oil and saute the chicken breasts on both sides until well caramelized (golden brown) remove them from the pan and place on a plate to collect juices.
- In the same pan, add the garlic, ginger and onion and allow to these to soften.Next add the apricots, pistachios and dried fruit. (reserve some for garnish) Combine well.
- Add coconut milk and rice vinegar and stir well until it turns a light yellow. Add the chicken and the juices back to the pan and top with lemon zest, chopped cilantro and some more pistachio and dried fruit mixture. Serve immediately.