I was not so sure about this recipe as I expected more of a BBQ sauce rather than cut up tomatoes. HOWEVER, my husband and daughter thought it was great! My husband suggested serving with a side of pasta. I cut the recipe in half. I substituted chicken breasts and orange marmalade. I would make this again. This is also a recipe I will pass on to my daughter for her recipe book.
Barbecue Apricot Chicken
Photo: Beatriz Da Costa
More From Real Simple
Other: 1 Hour, 10 Minutes
Amount per serving
- Calories: 738
- Calories from fat: 56%
- Fat: 46g
- Saturated fat: 13g
- Cholesterol: 207mg
- Sodium: 1398mg
- Carbohydrate: 28g
- Fiber: 2g
- Sugars: 16g
- Protein: 53g
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 28-ounce can diced tomatoes, drained
- 1/3 cup apricot jam or preserves
- 1 tablespoon balsamic vinegar
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 4-pound chicken, cut into pieces
- Heat oven to 400° F.
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.
Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
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