Most of my recipes get developed by using what I have on hand.
This week, it was dried, sugar-free apricots and a knob of fresh ginger.
I always have curry, coconut milk and of course fresh minced garlic in Galilee Green Olive Oil available.
So sweet and spicy came together beautifully for this week’s Shabbat chicken.
I served it with a simple kale-radish salad and our favorite roasted broccoli almond side dish.
Sweet and Spicy Apricot Chicken
The Olive Oil Makes all the difference
Ingredients
- 4 chicken quarters
- 1 tablespoon Galilee Green Olive Oil (GGOO)
- 1 medium onion, chopped
- 3 teaspoons of minced garlic in GGOO (recipe below)
- 2 teaspoons of fresh minced ginger
- 3 tablespoons GGOO
- 6 chopped dried apricots
- 1/2 tablespoon curry powder
- 1/2 cup coconut milk
- 1 tablespoon apple cider vinegar
Directions
We like ours crispy out of the oven!
- Heat 1 tablespoon GGOO in a frying pan. Add chopped onions and heat for about 5 minutes until soft and beginning to brown.
- Add minced garlic and cook for 30 seconds, stirring constantly to prevent garlic from burning.
- Pour onion/garlic mix into a food processor and add minced ginger, GGOO, dried apricots, curry powder, coconut milk and apple cider vinegar. Pulse until well blended.
- Place chicken on a baking sheet and pour blended ingredients over the pieces evenly.
- Bake in a 350 degree preheated oven. Bake for 90 minutes for well done a crispy.
Minced Garlic in GGOO
This makes a weeks worth of garlic to have on hand for salad dressings, garlic bread, vegetables and just about anything you would use garlic powder for.
Separate and peel cloves of garlic from 2 full bulbs and process in a food processor on high until well mashed. Place in a container and cover fully with GGOO. Presto! Delicious, moist, ready to use chopped garlic. Cheaper, healthier and fresher than store bought!
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