Gluten Free Apricot Chipotle Chicken Recipe

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by Carol Kicinski on July 26, 2009

There are few things as pretty as a ripe apricot; blushing like a summer bride warmed by the sun. The season for fresh apricots is short so I make the most of it with gluten free tarts, sliced on Greek yogurt and of course eating them out of hand.

This is a quick and easy main dish that pairs fresh apricots with dark, juicy chicken thighs. It is smoky, sweet and a little spicy making it a perfect summer dinner.

A little tip I learned from the book Seriously Simple by Diane Rossen Worthington is to puree a 7 ounce can of chipotle in adobo sauce in the blender and keep it in the fridge as a great flavor enhancer. It dresses up for mayonnaise, salad dressing, soups and sauces. And it is responsible for the smoky heat in this dish.

Apricot-Chipotle-Chickenweb

Gluten Free Apricot Chipotle Chicken Recipe

Ingredients

1 – 7 ounce can chipotle in adobo sauce
6 chicken thighs
1 tablespoon olive oil
1 tablespoon butter or butter substitute
6 fresh apricots – cut in half then each half sliced in 4 pieces
4 green onions – thinly sliced – reserve about 2 tablespoons of the greens for garnish
1 garlic clove – minced
Juice and finely grated zest of 1 lemon
½ cup plus 1 tablespoon gluten free chicken stock
2 teaspoon corn starch or arrow root
Salt & Pepper

Directions

Put chipotle in adobo sauce in a blender and puree until very smooth. You will use 1 tablespoon of this puree in the sauce. Reserve the remainder in a jar or covered container in the refrigerator for another use.

Heat a large skillet over medium-high heat. Generously season chicken thighs with salt and pepper. Add olive oil to pan and then add chicken thighs, skin side down. Brown well (about 5 minutes), turn over and brown the side, another 3-4 minutes. Remove chicken thighs from pan and set aside on a plate. Pour the olive oil from the pan. Return pan to heat and add the butter and the sliced apricots. Cook for 3 minutes. Add the sliced green onions, minced garlic, lemon juice and zest, 1 tablespoon of the chipotle puree and ½ cup chicken stock. Raise heat to high, bring to a boil then add the chicken thighs back to the sauce including any juices that have accumulated on the plate. Lower heat to medium-low, cover pan and cook for 18 minutes or until the chicken is cooked through. Remove chicken to a serving platter.

With a fork or small whish blend the cornstarch with the remaining 1 tablespoon of chicken stock until very smooth. Stir into sauce until the sauce is thick and glossy, about 1 minute. Pour sauce over chicken, garnish with sliced green onions and serve.

Servings

Serves 6 gluten free people.

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Categories:    Main Dishes

{ 10 comments… read them below or add one }

Kevin July 27, 2009 at 3:25 am

What a great way to use apricots in a savoury dish!

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Debbie July 27, 2009 at 8:43 am

Great idea and beautiful photos! Have you thought of stock photography? My dad has had some success there. I don't know if you can sell through that if you already have posted online?
Debbie

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Rosa's Yummy Yums July 27, 2009 at 10:31 am

What a deliciously refined dish! Wonderful!

Cheers,

Rosa

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Amy Green July 27, 2009 at 7:49 pm

Love your pics, as always! I am having lots of fun learning how to take great pics…it's one of those things you just have to do. :)

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Marillyn "Mare" Beard July 27, 2009 at 8:24 pm

Yummmm! Love your photos. Check out my blog… I nominated you for the Kreative Blogger Award!

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Gluten Free Savvy July 28, 2009 at 3:30 pm

Hi Carol!

Your site is a feast for the eyes & a gluten free belly! This recipe looks fabulous…I'll be trying this one out soon. What brand of chipotles in adobo sauce do you use? The last brand I used glutened me, even though the short ingredient list listed no gluten ingredients. Cross contamination, most likely… *sigh*

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comfycook July 29, 2009 at 8:46 pm

I love apricots and pairing them, this way is genius. You have some great recipes.

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comfycook July 29, 2009 at 8:46 pm

I love apricots and pairing them, this way is genius. You have some great recipes.

Reply

Miesha's Social Addiction August 27, 2009 at 10:42 pm

that certaintly looks nothing short of amazing. apricots are GREAT!
i like this non gluten cooking that still looks tasty since often ppl have an alergy to it unknown.
first time on your blog, i love food & i dig how you write so i'll be back.
congrats on your cookbook deal! Yaay!

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Bill Medifast November 10, 2009 at 2:03 pm

I have never personally used apricots in a meal before, and think this recipe deserves the opportunity to meet my kitchen and dining room table.

Delicious idea and can't wait to try it out.

Bill M.

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