This spicy sweet chicken has flavors from South Asia. It's quick and easy and always a hit. Serve over rice or couscous.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.

    Advertisement
  • Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

426 calories; 13 g total fat; 73 mg cholesterol; 377 mg sodium. 55.8 g carbohydrates; 24.9 g protein; Full Nutrition


Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2011
I have been using Allrecipes for a while but this is the first recipe I have felt compelled to review. While I am reluctant to build up hopes too much this is simply one of the best things I have ever eaten maybe the best. It is certainly the best chicken dish I have ever had. It's very easy except that you have to find out where to score some garam masala. It's not in any grocery stores in my area. I had to find a hidden away Indian store. You can also make your own. Read More
(32)

Most helpful critical review

Rating: 2 stars
03/18/2012
Just okay. Kind of sweet for our taste Read More
(4)
112 Ratings
  • 5 star values: 71
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/03/2011
I have been using Allrecipes for a while but this is the first recipe I have felt compelled to review. While I am reluctant to build up hopes too much this is simply one of the best things I have ever eaten maybe the best. It is certainly the best chicken dish I have ever had. It's very easy except that you have to find out where to score some garam masala. It's not in any grocery stores in my area. I had to find a hidden away Indian store. You can also make your own. Read More
(32)
Rating: 5 stars
12/06/2010
MomZilla! I just finished french kissing your recipe! I had previously seasoned my salmon with S&P onion powder garlic powder red pepper flakes and set it aside. I followed your directions except the chicken aspect and simmered the ingredients for 10-15 mins and poured the sauce over the baked salmon. And Oh my! It was copiously delish! I served it with brown rice and watercress salad. I believe this can be used on almost any meat/seafood with success...Thanks Evin! Read More
(23)
Rating: 5 stars
09/03/2009
Sweet & Sour with the flavor of India. This cooks up in no time flat. It is wonderfully zippy and is complimented well with rice. Serve with a salad and plan on making even more next time because there will be no leftovers tonight! Read More
(14)
Advertisement
Rating: 5 stars
01/24/2011
Wowee zowee! This was amazing!!! And I just realized I had forgot to add the hot sauce. Apricot preserves and garam masala sure compliment one another nicely! Used apple cider vinegar b/c it's my preferred vinegar. I served this with a potato and pea curry naan and a dollop of plain Greek yogurt. Mmmm. Will definitely make this one again-and maybe remember the hot sauce. Read More
(11)
Rating: 5 stars
12/09/2009
Evin you my friend are a star! I had a hard time finding the Garam Marsala but I prevailed at Cost Plus. I have never used it before and boy does it smell wonderful and tastes better! I made this with pork chops. I seasoned them a few hours before i cooked them. I sauteed the onions and set them aside.I added them back to the hot tub with the chops at the end. The sauce is terrific with garlic bread for the soppin:)!! Thank you soo much Evin! Really YummO Read More
(10)
Rating: 5 stars
09/22/2009
Very easy to make and very good. I didn't have fresh limes so I mixed a little bit of lime juice in with the butter. I will probably make this again this week. I would double the amount of chicken next time. There was enough sauce to do that. Read More
(8)
Advertisement
Rating: 5 stars
09/01/2010
I love this dish! I've made it twice and both times it was amazing. The only change I made was to use the sugar-free apricot preserves. I don't even like sugar-free stuff usually but it tastes great in here with less carbs! Read More
(7)
Rating: 5 stars
03/15/2011
Finally made this! Everyone liked it! I used some boneless thighs I had and it was like sweet and sour chicken. Nice citrusy flavor with a little tang. I added a little cornstarch to thicken the sauce up for a gravy with rice. Thanks Evin! Read More
(6)
Rating: 5 stars
10/19/2010
Wow! I wanted a quick-to-make dinner and knew this was the recipe to try. In lieu of the hot sauce I minced up @1/2" of habanero and added @1/4 tsp ground habanero (we love our heat!) as well and subbed out the apricot jam for a mango-peach jam that I had on hand. Absolutely delicious the first night and equally so the next day for lunch! I did have to remove the cooked chicken pieces to a bowl and reduce the sauce to my desired thickness and then return the chicken to the sauce. I turned the heat off and covered the skillet and it sat for @1/2 hour until all were ready for dinner and then reheated quickly. What a great make-ahead entree this will be! Served over white rice and with steamed broccoli. Read More
(6)