Spicy Apricot Chicken
Hannah Stewart
A delightful fusion of sweet apricots and a gentle, inviting spice, this dish offers a taste sensation that’s comforting and bringing something fun and new to your kitchen table.
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Course Main Course
Cuisine American
Servings 4
Calories 374 kcal
Sauce (Blend Together): 2 habanero peppers 2 fresh apricots peeled and pitted 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 1/2 tsp salt 1/2 tsp black pepper 1 tsp ginger 2 garlic cloves 2 tbsp coconut aminos or soy sauce 1/2 large onion chopped 2 tbsp raw honey
US Customary Metric
Freezer prep directions: Prepare a gallon freezer bag, labeling according to your preferred method.
Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
Add all ingredients to labeled gallon freezer bag.
Seal the bag, removing as much air as possible and freeze for up to three months.
Instant Pot Directions
Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup of water.
Set to High Pressure for 15 minutes, then allow a 10-minute natural release followed by a quick release.
Serve and enjoy!
Make it Gluten-Free:
Use coconut aminos or tamari, not soy sauce.
Make it Dairy-Free:
This recipe is naturally dairy-free.
You do not have to deseed or deveign the peppers. Since you are only adding two it will not be overly spicy.
If you do not like spice just skip the peppers and enjoy a sweet tangy apricot chicken.
If you do not have fresh garlic use 1 tsp garlic powder as a substitute.
My kids tend to not like spicy food and this one was a bit too spicy for them, but my husband LOVED IT!
Calories: 374 kcal Carbohydrates: 70.8 g Protein: 16.2 g Fat: 4.9 g Saturated Fat: 1.2 g Cholesterol: 30 mg Sodium: 3505 mg Potassium: 802 mg Fiber: 6.9 g Sugar: 33.7 g Calcium: 147 mg Iron: 6 mg
Keyword Apricot Chicken, Chicken Recipes, freezer meals, Slow cooker Chicken Recipe