Today’s recipe is one that I don’t make nearly often enough. It fits so many categories- it’s quick, it’s easy, it’s delicious, it’s a kid pleaser, and it’s a crowd pleaser. The first time I made this recipe, Zander was a toddler, so any food that he would eagerly eat was a small victory for us. The first time I made this Apricot and Almond Chicken, both Abigail and Zander inhaled it, and it became an instant hit. I’ve made it several times since then, and every single time I make it I remember how good it is and wonder why I don’t make it more often.
The perfect side dishes for this chicken would be a wild-rice pilaf and a simple garden salad. The sweetness in the chicken works beautifully with the nuttiness of wild rice, and I almost always serve the two together. The only thing that I would suggest with this recipe is to keep an eye on the size of your chicken. The recipe is written for the smaller 6 ounce breasts, so if you’re using larger chicken breasts you’ll either want to cut them in half or increase the cook time. Also keep an eye on the broiling stage. It takes mere seconds to go from golden brown chicken to black and burnt, and in a pinch, you can skip the broiling step altogether.
Apricot and Almond Chicken
from Gourmet magazine, January 2005
4 skinless boneless chicken breast halves — (6- oz)
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter
Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Serves 4.