Evin's Apricot-Spiced Indian Chicken

1. 1

   Season the chicken with garam masala, garlic powder, salt, and pepper; set aside.

2. 2

   Heat the olive oil in a skillet over medium heat.

3. 3

   Cook the onions in the hot oil until tender, about 5 minutes.

4. 4

   Add the chicken; cook and stir until the pieces are no longer pink on the outside, about 5 minutes.

5. 5

   Remove the mixture from the pan and set aside.

6. 6

   Pour 1 cup of chicken stock into the pan and bring it to a simmer.

7. 7

   Scrape up the browned bits from the bottom of the pan; stir in the apricot preserves and vinegar.

8. 8

   Thin with the remaining chicken stock as needed to make a smooth sauce.

9. 9

   Season to taste with the hot sauce.

10. 10

    Return the chicken to the pan; simmer until the chicken is cooked through, about 10 minutes.

11. 11

    Stir in the lime zest and butter before serving.

• Calories 381.91 kcal Moderate
• Protein 23.92 g Good Source
• Carbs 49.39 g Moderate
• Total Fat 10.17 g Moderate
• Saturated Fat 2.91 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 53.19 mg Moderate
• Sodium 382.36 mg Moderate
• Fiber 0.92 g Low Source
• Sugar 32.82 g High
• Added Sugar 0.0 g Low Source
• Calcium 5.2 mg Low Source
• Iron 0.41 mg Low Source
• Potassium 40.46 mg Low Source
• Vitamin A 1.05 mcg_rae Low Source
• Vitamin C 0.41 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅