Please enter the email you’re using for this account.
This apricot balsamic glaze offers just the right amount of sweetness for your chicken, with a little zing. Combined with freshly made chips and stuffed into a pita, it makes a delightfully filling, all-in-one supper. Apricot Grilled Chicken is now a Shortcuts video! Click here to watch.
1 tablespoon oil
6 tablespoons Tuscanini Apricot Fruit Spread or other apricot preserves
3 tablespoons Bartenura Balsamic Vinegar
1/4 teaspoon cayenne pepper
1/8-1/4 teaspoon fresh rosemary, chopped
1/2 teaspoon Haddar Kosher Salt
black pepper to taste (optional)
1/4 cup Kedem Red Wine Vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 cup purple onion, thinly sliced
1 pound (1/2 kilogram) chicken breasts, cut into strips
6 pitas
1 package frozen french fries
Place all glaze ingredients in a small pot. Stir and bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally until slightly thickened, about three to five minutes.
Pour into a medium-sized bowl and marinate the strips of chicken in the glaze for about a half hour.
Grill for a few minutes or until done.
Bring the vinegar, sugar, and salt to a boil.
Add the onion and return to a boil.
Close fire and pour into a stainless steel or glass bowl to cool for 15 minutes.
Drain and refrigerate.
Prepare french fries according to package directions.
Slice pitas in half and fill with chicken strips and fries.
Add pickled onions.
Photography: Dan Engongoro. Styling: Amit Farber.
How Would You
Rate this recipe?
Please log in to rate
Reviews