Mediterranean Sweet and Sour Chicken
Servings
6 Servings
Ingredients
- 3 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 3 teaspoon garlic powder
- 3 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pound boneless skinless chicken thighs for a vegetarian option substitute chicken for tofu, tempeh or seitan
- 4 tablespoon extra virgin olive oil divided
- 3 tablespoon rice vinegar
- 3 tablespoon extra virgin olive oil SAUCE
- 2 1/2 cup cups diced onions SAUCE
- 3 cloves garlic crushed SAUCE
- 2 tablespoon Agave SAUCE
- 4 tablespoon balsamic vinegar SAUCE
- 15 pitted prunes chopped SAUCE
- 1/2 cup raisins SAUCE
- 2 cup orange juice SAUCE
- 1/4 cup plus 2 tbsp all fruit apricot jam SAUCE
- 1/4 cup plus 2 tbsp hot water SAUCE
- 4 cup vegetable broth SAUCE
- 3 tablespoon freshly squeezed lemon juice SAUCE
- 1 teaspoon salt SAUCE
Instructions
- Combine all the spices in a small bowl
- In a large bowl, coat chicken thighs with 2 tablespoons of 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 of 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 of 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
- ENJOY! From May I have that recipe