A sweet and sour chicken made with lots of fruit and some apricot jam. The flavors work wonderfully and are particularly warm and comforting.
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Ingredients
Servings 8 Servings
Spice mix:
- 3 teaspoons smoked paprika
- 1 teaspoon lemon pepper
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds boneless skinless chicken thighs*
- 4 tablespoons extra virgin olive oil divided
- 3 tablespoons rice vinegar
Sauce:
- 3 tablespoons extra virgin olive oil
- 2 ½ cups diced onions
- 3 cloves garlic crushed
- 2 tablespoons agave
- 4 tablespoons balsamic vinegar
- 15 pitted prunes chopped
- ½ cup raisins
- 2 cups orange juice
- 1/4 cup plus 2 tablespoon all fruit apricot jam
- 1/4 cup plus 2 tablespoon hot water
- 4 cups vegetable broth
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
Nutritional Facts
Nutrition Facts
Mediterranean Sweet and Sour Chicken
Amount per Serving
Calories
486
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
67
mg
22
%
Sodium
1139
mg
50
%
Potassium
891
mg
25
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
24
g
27
%
Protein
24
g
48
%
Vitamin A
911
IU
18
%
Vitamin C
40
mg
48
%
Calcium
54
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine all the spices in a small bowl.
- In a large bowl, coat chicken thighs with 2 tablespoons olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
- In a large skillet, heat 2 tablespoons olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
- In a large soup pot, heat 3 tablespoons olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
- Add prunes, raisins and orange juice.
- In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
- Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
- Add chicken, reduce heat and simmer for 25-30 minutes.
Notes
For a vegan option, use seitan, tempeh or extra firm tofu instead of chicken
