Apricot sauce:
Chicken:
2 lbs chicken thighs, chicken tenderloins strips
or chicken breasts bone in, skin on.
½ cup plain flour to dredge chicken
salt and pepper (to taste)
1 tablespoon vegetable oil
Heat 1-2 Tb oil in a skillet.
Dredge chicken in flour, sprinkle on salt and pepper. Cook until chicken is lightly browned. 15-20 min.
Drain and make sauce.
Sauce:
½ to 2/3 cup fresh apricots, sliced in half. If using dried apricots either reconstitute or slice small and let them swell in the sauce.
Orange juice for liquid: 3-4 cups
¼ cup soy sauce* low sodium
2 tablespoons Dijon mustard (optional)
1 – 2 cup apricot preserves
½ sliced onion
1 teaspoons kosher salt
2 teaspoons granulated garlic
just a small pinch of teaspoon crushed red pepper
Instructions:
Sauté onion slice in pan used to cook chicken. If needed add a little orange juice to deglaze pan and sauté the onions.
After about 4 min. turn onions, and add the apricots and sauté them. Again if needed add a tablespoon or so of orange juice to the pan. When onions are sautéed add other ingredients, including the chicken.
Cook until sauce and chicken is simmering for 15-20 min.
Add a cup or2 of orange juice as the thermal pot needs to be 3/5 full.
Pour into thermal pot, and clamp down lid.