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Sweet-and-Sour Chicken-Apricot Skewers

James Carrier

Yield Makes 4 servings
Notes: Serve with hot cooked couscous and a spinach salad with currants and toasted pine nuts.


  • 1/2 cup apricot jam
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne
  • 2 lemons (5 oz. each)
  • 1 pound boned, skinned chicken breast halves
  • About 1/2 cup dried apricots
  • Salt and pepper

Nutrition Information

  • calories 279
  • caloriesfromfat 5.7 %
  • protein 28 g
  • fat 1.8 g
  • satfat 0.4 g
  • carbohydrate 44 g
  • fiber 5 g
  • sodium 479 mg
  • cholesterol 66 mg

How to Make It

  1. In a small microwave-safe bowl, heat jam in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Stir in soy sauce, basil, and cayenne.

  2. Rinse lemons and cut crosswise into 1/8-inch-thick slices. Discard ends and any seeds.

  3. Rinse chicken and pat dry; cut into 1-inch pieces.

  4. Thread 2 pieces of chicken onto an 8- to 10-inch-long skewer. Fold 1 lemon slice around 1 dried apricot and thread onto skewer through both sides of lemon slice. Repeat to fill 4 skewers equally. Set skewers on a rack in a foil-lined 10- by 13-inch broiler pan. Brush jam mixture generously all over chicken and fruit.

  5. Broil about 4 inches from heat, turning once, until chicken is no longer pink in the center (cut to test), 8 to 10 minutes total. If desired, set pan over high heat, add any remaining jam mixture, and stir, scraping up browned bits, until boiling; pour into a small bowl and serve with meat. Add salt and pepper to taste.