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BARBECUE APRICOT CHICKEN
from "Real Simple® magazine"

Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Hands-on time: 10 minutes
Total time: 1 hour, 20 minutes

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

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PREPARATION

Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
Heat oven to 400° F.
Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
NUTRITION PER SERVING
CALORIES 738(56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g


Make it Kosher Use Heritage
Product nutrition and information
 Quantity Ingredients Est.Price
  Muir Glen Organic Diced Tomatoes - $3.19/ea
 28oz
 
  Polaner Sugar Free Apricot Jam - $3.99/ea
 13.5oz
 
  Epicurean Farms Local Heritage Chicken, Raised Without Antibiotics, Fresh - $2.99/lb
 Fresh
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
 25oz
 
  Monari Green Label Balsamic Vinegar - $4.99/ea
 17oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  David's Kosher Salt - $2.09/ea
 16oz
 
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