Habanero Apricot Chicken
User Reviews
5
Habanero Apricot Chicken
Description
In this recipe, chicken thighs are seasoned with kosher salt, ground black pepper, paprika, and turmeric to provide a warm, layered base of flavor. Cooking the chicken on the stovetop in vegetable oil develops a golden exterior while keeping the interior juicy. After removing the chicken, a quick pan sauce is made by briefly sautéing minced garlic and habanero peppers in the rendered pan juices, then adding apricot preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce. The sauce is reduced to concentrate the flavors and then spooned over the chicken, providing a glossy coating that combines sweetness from the apricot preserves with the sharpness of mustard and the mild heat of habanero.
The recipe focuses on balancing spicy and sweet elements, making it suitable for serving alongside rice, roasted vegetables, or a simple salad to complement the vibrant sauce. It is a practical dish for those who enjoy a touch of heat with fruity undertones. Cooking the chicken until its internal temperature reaches 165°F ensures it is safe and tender.
Ingredients
- 2 lbs chicken thighs boneless, skinless
- 1 tsp kosher salt
- 1 tsp black pepper ground
- ½ teaspoon paprika
- ¼ teaspoon Turmeric
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 2 habanero chiles minced (seeds removed)
- 1/2 cup apricot preserves
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
Instructions
- In a small bowl mix together the salt, pepper, paprika and turmeric. Season both sides of the chicken thighs.
- Heat oil in a large skillet over medium heat. Add chicken to skillet, smooth side down. Saute for 6 minutes, then flip chicken and cook another 8-9 minutes, depending on the thickness of the chicken (internal temp should be 165°F). Remove chicken from pan to a plate and cover.
- Add garlic and habanero to the pan juices and cook for a minute. Add the apricot preserves, vinegar, dijon mustard and Worcestershire sauce. Stir and bring to a boil. Lower heat and reduce for 3 minutes.
- Remove from heat, spoon sauce over chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 578mg | 24% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 24mg | 27% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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