Apricot Tea Braised Chicken Thighs

Ingredients

  • 8 – boneless, skinless chicken thighs
  • 1 can (5.5 oz.) – apricot nectar
  • 2/3 cup – water, divided
  • 2 – tea bags
  • 1 tsp – dark molasses
  • 1/2 tsp – ground cumin
  • 1/4 tsp – hot pepper sauce
  • 1-1/2 tsp – garlic powder
  • 1 tsp – salt
  • 1/4 tsp – freshly ground pepper
  • 2 T – canola oil
  • 1 – medium onion, sliced
  • 1/2 – medium green bell pepper, cut in strips
  • 1 cup – baby carrots
  • 1 T – rice vinegar
  • 2 tsp – cornstarch
  • 3 cups – hot cooked rice

Directions

In medium microwave-safe bowl, mix together apricot nectar and 1/3 cup of the water. Microwave on HIGH about 2-1/2 minutes. Place tea bags in mixture and let steep 5 minutes. Remove tea bags and add molasses, cumin and hot pepper sauce. In small container, mix together garlic powder, salt and pepper; sprinkle on both sides chicken. In large fry pan, place oil over medium high heat. Add chicken and brown lightly on both sides, about 4 minutes. Remove chicken and add onion; sauté. Add green bell peppers and stir-fry several minutes. Return chicken to pan, add carrots and apricot-tea mixture. Cover and simmer about 20 minutes or until chicken and carrots are tender. In cup, mix together remaining 1/3-cup water, rice vinegar and cornstarch. Stir mixture into pan and heat until thickened. Serve over rice. Makes 4 servings.

Patricia Harmon Baden, PA