This one is an adaptation from a recipe I spotted in an old Better Homes and Gardens. As always, you can make your own substitutions as Maralyn and I often do.
Ingredients:
1 can of apricot halves, size depends on taste and size of chicken. (I use 15 oz for 4 medium breasts)
4 chicken breast halves (skinless, boneless)
1-2 tsp curry powder
2 tsp or more of olive oil
Green – Spring onion tops for garnish and crunch (when out of onions I toasted pine nuts).
Salt and pepper to taste
- Season chicken with salt, pepper and curry powder.
- Heat oil in skillet over medium heat.
- Add chicken and cook until no longer pink, about 8 minutes, turn once.
- Add apricots the last 2 minutes or so.
- Transfer to plates, add green onions or pine nuts on top.
- Serve over orzo (or plain or wild rice) or, even, noodles. Serves 2-4.
Pairings: I have enjoyed this dish with lemonade, a light red wine such as Zin or Pinot Noir, or cold wheat beer on a hot evening.
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Brenda C. Hill
Books By Hills
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
