Apricot Chicken
  1. Place the apricots in a large bowl. Stir in the sugar and vinegar and let them marinate while you brown the chicken.
  2. Heat 2 tablespoons of the oil over medium-high heat in a large saute pan. Season your chicken with salt and pepper. Brown the chicken pieces in batches, taking care not to overcrowd the pan. Set aside.
  3. When the chicken is all browned, add the remaining 2 tablespoons of oil to the pan and heat. Saute the onion until beginning to brown, scraping up the browned bits of chicken from the bottom of the pan while cooking. When the onions are browned, add your chicken broth and lower the heat to medium.
  4. In a blender puree about 2/3 of the apricots with their juice. Add the puree to the broth and onions. Add the cinnamon, rosemary and hot sauce. Bring to a low boil, lower the heat and simmer for 15 minutes. Add chicken and remaining apricots and simmer for 5 more minutes.
  5. Serve hot with rice.
Recipe Notes

Serves 8

Nutrition Information: Calories 292; Total Fat 14g; Saturated Fat 3g; Cholesterol 92mg; Sodium 285mg; Total Carbohydrates 18g; Dietary Fiber 2g, and Protein 24g.