You will quickly find out that chicken is by far my favorite meat of choice… It’s easy to make, and after being a vegetarian for four years, it’s a good gateway meat 🙂
I happened to have lots of dried apricots and lots of chicken one day, and just threw a bunch of stuff in a food processor, and vióla! This delicious recipe was born. I made it with the intention that it would be both Paleo and Whole30 friendly. Some people think that means you sacrifice flavor, but when my husband and I tried this chicken, we both decided it’s the best chicken (including non-paleo varieties!) that we’ve EVER had. It is so tender, and the flavor is unreal good (if I do say so myself ;).
This could easily be turned into a slow-cooker recipe: just combine the sauce ingredients and pour it into the slow cooker, put the meat on top, and stir it around to coat the chicken. Cook on low for 6-8 hours, and the chicken will be falling apart it will be so tender!
Finally for the recipe, now that you’re dying to have it!Print
- 2–4 pounds chicken (breasts or thighs)
- 16 oz apricots (roughly 2 1/4 c)
- 1/2 c water
- 1/2 c balsamic vinegar
- 1/4 c olive oil
- 1 T rosemary
- 2 cloves garlic
- 2 t salt + pepper to taste
- Blend all ingredients except the chicken together until smooth. I have a 9-cup food processor, and I had to do it in 2 batches to avoid splashing. If you’re one of the lucky ones out there with a high tech blender like a Vitamix, I would use it for this recipe.
- Pour the sauce into a large saucepan. Place the chicken on top, and stir slightly to coat the chicken.
- Cook on medium high for 2-3 minutes to brown one side.
- Flip the chicken, put a lid on the pot (important!!) and turn down the stove top to medium low and cook for 10 minutes.
- Turn the stovetop off but keep the lid on for 10 more minutes- NO peeking!
- Once it’s done, stir the sauce. This is your gracy/ sauce for your chicken. Serve each breast with a generous portion of the sauce.
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