This recipe is delicious. I even took the leftovers to work and it reheated deliciously. Now, this particular recipe is very similar to the Apricot Chicken and Hash recipe I posted about over a year ago (since they each call for apricot jam, why not buy a jar and make both?).
Things I did: added more oil to the onions and chicken to keep it from burning. And the recipes has you removing the chicken but keeping it warm. So I just turned the oven on low (I did 300°F) and placed the chicken in a glass baking dish until the sauce was ready. I also used sugar free apricot jam.
And OOOO that sauce. I wish I made more of it. I would even recommend making just a little bit more. You don’t want to go nuts though. I paired the chicken with a fresh, Summer salad and cooked carrots. I bought some brown rice to serve with it, but completely forgot I did so until after we ate…oops.
Enjoy!
KTB Eats 