Meet Simone and her delightful treats with Sisi Cake. Stop by our brand new market location in Porter Ranch and see for yourself. Simone’s lifetime baking expertise shows in her yummy desserts! Enjoy her varieties, because with every season she has a reason!
I love all kinds of stone fruit, especially apricots! I have many fruit trees in my backyard and, of course, an apricot tree. Apricots are so nutritious and packed full of antioxidants & potassium. In this dish- the thyme and apricot flavors melt together in pure harmony. Great for Sunday night dinners in summer! I sourced everything from the Brentwood Farmers Market. The perfect pairing for this entrée is a fresh garden salad and rosemary garlic mashed potatoes! Yum!
Chop seven of the apricots (should have 1 ½ cups); set aside. For glaze, in a 2 qt saucepan melt the 1 tbsp of butter over medium heat. Add minced shallot & garlic; cook and stir for 2 minutes. Stir in chopped apricots, ½ cup filtered water, honey, and vinegar. Bring to boil; reduce heat. Simmer uncovered, 10 minutes or until apricots soften, stirring occasionally.
Let cool slightly. Transfer to a blender and blend until smooth. Stir in thyme and 1 tsp sea salt. Set aside 1 cup glaze for serving.
Prepare the grill for indirect heat. Sprinkle chicken pieces with remaining ¼ tsp sea salt and Peppa. Place chicken, skin side down, over a drip pan. Grill, covered, over medium 25 minutes. Turn chicken and brush glaze over chicken. Grill 25 minutes more or until chicken is done (170 degrees for breast halves, 175 for thighs and drumsticks), brushing occasionally with remaining glaze (discard any remaining). For crispier chicken, grill over direct heat, skin side down, the last 5 minutes.
Brush remaining apricot halves and the shallot halves with 2 tbsp melted butter. Grill, covered, directly over medium 4-5 minutes or until lightly charred, turning once.
Serve chicken with apricot halves & shallots. Drizzle with glaze; top with additional thyme.
