I may have become disenchanted with eating meat, but I have fallen in love with spice{s}. And spices with quality meat equals one happy girl!
First it was cumin. Then coriander. And I’ve always loved curry {but hey, I’m South African…it comes with the territory}.
Now…it’s Garam Masala.
We purchased a little bag of this magic while away for our anniversary in October. We have since quadrupled our supply.
Garam Masala, pronounced ‘guh-rum ma-saa-laa’, is a highly aromatic Indian spice that I would like my body to be embalmed in when I die. Just kidding about the last part.
Its profoundly, perfume-y depth is a product of its all-star cast…starring none other than coriander, cumin, black peppercorns, ginger, cardamom, cloves, cinnamon and crushed bay leaves {and that’s just one version of it}.
You’ll find it in this dish…
Indian Apricot Chicken
Ingredients:
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1 pound of chicken {tenders work well}, cut into bite sized pieces
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2 teaspoons of garam masala
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1 teaspoon of garlic powder
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salt and pepper to taste
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2 tablespoons of olive oil
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1/2 yellow onion, finely diced
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1 1/2 cups of chicken stock, use as needed
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1 cup of apricot preserves
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1/4 cup of white vinegar
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1 teaspoon of hot pepper sauce {like Tabasco}
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1 teaspoon of lime zest
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1 tablespoon of butter
Directions:
- Season the chicken with garam masala, garlic powder, salt and pepper; set aside.
- Heat the olive oil in a skillet over medium heat. Cook the onion in the hot oil until tender, around 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
- Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce.
- Place the chicken back in the pan; simmer until chicken is cooked through, about 10 minutes.
- Stir in the butter and lime zest before serving over rice.
I haven’t a clue who you are, Evin, but thank you for posting this crazy good concoction on all recipes {my favorite go-to for fabulous recipes}. It has garam masala in it. Which makes you especially cool.
Just sayin’.
