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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Teriyaki-Glazed Chicken With Tangy Apricot Ketchup

1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup low-sodium teriyaki sauce
8 chicken thighs (about 2 1/2 pounds), skinned
3 teaspoons minced garlic cloves, divided
1 tablespoon olive oil
1 cup chopped onion
2 cups chopped apricots (about 3/4 pound)
1/4 cup apricot preserves
1 tablespoon fresh lime juice
3/4 teaspoon salt, divided
Cooking spray
1/4 cup chopped fresh cilantro

Remove 1 chile from can, and mince. Place 1 teaspoon minced chile in a large zip-top plastic bag. Reserve 1/2 teaspoon minced chile, and set aside. Reserve the remaining chiles and sauce for another use. Add teriyaki sauce, chicken, and 2 teaspoons garlic to bag; seal and marinate in refrigerator 3 to 12 hours.

Heat oil in a medium nonstick skillet over medium heat. Add 1 teaspoon garlic and onion, and cook for 5 minutes or until tender, stirring frequently. Add the reserved 1/2 teaspoon minced chile, chopped apricots, preserves, lime juice, and 1/2 teaspoon salt; cook mixture over medium-high heat for 5 minutes or until apricots are very tender. Remove from heat; cool slightly. Place apricot mixture in a blender; process until smooth. Cool to room temperature. Remove 1/2 cup apricot mixture.

Prepare grill.

Remove the chicken from the bag, and discard the marinade. Sprinkle the chicken with 1/4 teaspoon salt. Place the chicken on grill rack coated with cooking spray, and grill for 10 minutes on each side, basting frequently with the reserved 1/2 cup apricot mixture during the last 5 minutes. Serve chicken with remaining apricot mixture. Sprinkle with cilantro.
Yield 4 servings (serving size: 2 thighs, 1/4 cup apricot ketchup, and 1 tablespoon cilantro)

Nutritional Information
CALORIES 317(26% from fat); FAT 9.1g (sat 1.9g,mono 4.3g,poly 1.7g); PROTEIN 29.5g; CHOLESTEROL 113mg; CALCIUM 52mg; SODIUM 824mg; FIBER 3.1g; IRON 2.4mg; CARBOHYDRATE 30.1g
Mary Corpening Barber and Sara Corpening Whiteford , Cooking Light, JULY 2001

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