Chicken with Apricot Cilantro Sauce

By á-36

A fantastic recipe from a friend in Minnesota

Ingredients

• 6 6oz chicken breasts boneless and skinless
• 1 1/2 C herb marinade (recipe below)
• 2 C Apricot Sauce )recipe below)
• Herb Marinade
• 2 1/2 Tabs lemon juice
• 1 1/2 tsp crushed thyme
• 3 Tab dijon mustard
• pinch cayenne pepper
• 1 1/2 tsp black pepper, coarse
• 2 tsp salt
• 1 C olive oil
• Apricot Cilantro Sauce
• 4 oz dried apricots soaked and chopped in 1/4" pieces
• 1 Tab salad oil
• 1/2 oz coarsely chopped cilantro
• 2 1/2 oz 1/4 onion diced
• 1 cinnamon stick
• 1/2 oz fresh ginger one 1" piece
• 1/2 tea ground coriander
• 1/8 tsp ground cloves
• 1/4 tea white pepper
• 2 C whole plum tomatoes with juice, chopped rough
• 1/2 C apricot preserves
• 1/2 Tab lemon juice
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

RECONSTITUTE APRICOTS Place apricots in a bowl, cover with boiling water and let soak for 30 minutes. Drain water and place apricots in a food processor and process into 1/4" pieces. APRICOT CILANTRO SAUCE Heat the oil in a sauce pan over medium high heat. Add onions and ginger until the onions are tender and translucent. Add the remaining ingredients. Bring to a simmer and let cook for an additional 20 - 30 minutes, stirring occasionally. MARINATE CHICKEN BREASTS Coat chicken breasts completely in marinade for at least 3 hours under refrigeration before grilling. Grill chicken and top with warm apricot cilantro sauce.