James Carrier
Makes 4 servings

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

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Ratings & Reviews

MelissaLa's Review

October 06, 2013
I made this and followed the recipe to the letter. My husband and I did not care for it at all- thought it would be better given the ingredients, but it lacked flavor.

elzbthchrstne's Review

September 10, 2012
LOVE this recipe! It is unbelievably quick, yummy, and quite filling served over cous cous and with a veggie. Perfect for a fast weeknight meal! We have eaten it quite a few times, but I'm just now seeing that it calls for lemon, I omitted that when I wrote up my card (and subsequently put the recipe together) so, needless to say, we haven't missed it :) Oh, I also lesson the amount of dried apricots and cut them in half to make them go farther. 1/2 cup seems like too much when you go to eat them.

CupcakeKate's Review

September 06, 2010
This recipe was quick and passed the test of my picky 11-yr old, who requested chicken for dinner "but the good chicken, mom, not the bad chicken." I left off the lemon and apricot and just made the chicken. It was quick to make on a school night, stayed moist, and had just a little hint of sweetness from the glaze. I would probably double the glaze next time, as I did not have enough to use as a sauce. This recipe has joined our "good chicken" list, and I will make it again.

MBuoni's Review

May 31, 2009