Indian Apricot Chicken

Adapted from Allrecipes

This was a fun spin on Indian food.  I am fairly certain it is not authentic, but it used the garam masala spice, so I guess it would be classified as Indian.  I served it with cilantro lime rice and some naan bread.

Ingredients:

• 1 lb chicken breasat, cut into bite-sized pieces
• 2 tsp garam masala
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2 Tbs olive oil
• ½ yellow onion, finely diced
• 1 cup chicken stock
• 1 cup apricot preserves
• ¼ cup white vinegar
• 1 tsp  hot pepper sauce
• 1 tsp lime zest
• 1 Tbs butter

 Directions:

• Season the chicken with garam masala, garlic powder, salt and pepper; set aside.  Heat the olive oil in a skillet over medium heat.  Cook the onions in the hot oil until tender, about 5 minutes.  Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes.  Remove the mixture from the pan and set aside.
• Pour the chicken stock into the pan and bring to a simmer.  Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar.  Season to taste with the hot sauce.  Place the chicken back in the pan; simmer until chicken is cooked through, about 10 minutes.  Stir in lime zest and butter before serving.