Tuesday, July 3, 2012

So Good, Honey and Apricot Spiced Chicken

This is soooo tasty and wonderful! Even my husband who doesn't usually like fruit and meat together (I think he's crazy!) likes this one. 

The other thing I like about this is that it's easy to throw together even if I forget to get the chicken out of the freezer ahead of time ;)

3-4 lbs chicken thighs (or whatever part of the chicken you prefer)
2 cups dried apricots
1/4-1/2 cup capers (adjust according to your liking)
1/3-1/2 cup honey (this is very approximate, I'll explain below, also if you're not on GAPS 
   grade B maple syrup is WONDERFUL in place of the honey)
1 tsp good salt 
1/2 inch or so slice of fresh ginger (or a few drops ginger essential oil)
1/2 tsp. Cinnamon (or a couple drops Cassia essential oil)
1/2 tsp fennel powder (or a couple drops fennel essential oil)
1/2 tsp ground star anise
1/2 tsp ground cloves 
1 tsp (or more if your family likes spice) chilli paste

(PLEASE remember, these measurements are just a guess, if it sounds like too much or too little of something to you, use less or more and taste it after mixing to see how you like the flavor, remembering of course that it will taste quite different once cooked but the flavors should be pretty balanced with the apricot and ginger being the strongest)

Put all but the chicken, capers and honey into your food processor, now drizzle enough honey over these ingredients to glaze everything and add some moisture to help it move around the food processor easily, process until well mixed . Place the chicken in a glass baking dish and spoon the capers over the chicken.  Now spoon the apricot mixture over the chicken and capers, drizzle with a bit more honey and bake until done (about an hour or so if the meat is thawed,  much more if frozen ;) )

This is wonderful served with cauliflower rice (real rice or quinoa if not on GAPS) and some mixed sauteed veggies.


  1. Sounds awesome! Except for the capers. Will have to print this out and try it some time soon! :)