Gluten Free Apricot Chipotle Chicken Recipe
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, jams, sliced on Greek yogurt and of course eating them out of hand.
This Gluten Free Apricot Chipotle Chicken recipe 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.
- 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
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 whisk 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.
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