Apricot Chicken
Oh, folks. It's great to meet you here on the homestead this fine Monday morning.
What a beautiful day it is for Memorial Day.
And just in case you are in need of a fine Memorial Day meal, I thought I'd share a super quick and super easy recipe with you. Literally. It's super. Super supper. Get it? Bah ha.
Anyway, I also thought I'd share the wonderful news with you that I am feeling much better these days. Now that I'm past that first trimester hump, I'm able to finally enjoy being pregnant instead of dreading the morning and night time. Sure, I am still as hungry as a ferocious lioness in the middle of a drought in the African prairie, but nonetheless, I at least don't feel like I'm going to vomit every time I eat anything. Or drive anywhere. Or brush my teeth (I know. It's weird).
That being said, I had much more fun planning our dinner menu this week. Writing the word 'chicken' didn't make me feel like...
...well, see the above paragraph.
And despite the fact that 80% of our kitchen is in moving boxes, I'm still focusing on serving good, nourishing meals until D-Day. After all, we now have two growing babes to nourish.
Enough jibber jabber. Let's rock out some chicken.
See. I told you it was easy.
While we were eating this, Stuart kept telling me how good he thought it was. That's a big improvement from a few weeks ago when he (very politely) asked me if he should start cooking dinner.
I guess I was struggling a bit with that “food” thing.
Regardless, I'm totally adding this chicken to our repertoire. It was wonderful.
Being me, though, of course, I almost had an emotional breakdown while fixing it because I was using the last of our apricot jelly from last spring. We will be gone by the time apricot harvest comes this year, and I'm panicking a bit inside thinking about all the canned goodness I'm going to be missing out on.
It's like a football fan not being able to watch the Super Bowl.
Or a fish not being able to swim in water.
It just ain't right.
Mom, will you send me a care package full of apricot jelly? Please and thank you.
Wishing you and yours a wonderful Memorial Day!
Apricot Chicken
Ingredients:
1 whole organic, pastured fryer chicken, cut into pieces (or 4 breasts or 8 thighs or 8 drumsticks)
1 cup naturally sweetened apricot jelly (homemade is best!)
1 tbsp apple cider vinegar
3 tbsp dry mustard
2 tbsp extra virgin olive oil
Salt and pepper
Instructions:
Preheat the oven to 400 degrees.
Place the cut-up chicken in an oven-proof dish (I used cast iron skillets).
Mix the jelly, vinegar, mustard, and olive oil together in a bowl. Then, brush it over the chicken.
Add some salt & freshly ground black pepper…
Bake for 30-45 minutes or until golden brown.
