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Grilled Apricot Thyme Chicken Recipe

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Grilled Apricot Thyme Chicken Recipe

“Great for Sunday night dinners in summer!“

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!

Serves: 4
Cook time: 1 hour
Prep time: 2 mins

Ingredients

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. Serve chicken with apricot halves & shallots. Drizzle with glaze; top with additional thyme.
Pedro’s Ranch
Convivial Spice
Maust Poultry Farm
Fresco Pasta
Country Fresh Farm
Arnett Farms
Apple Cider Vinegar

Apple Cider Vinegar Recipe

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Servings: 4 cups Prep Time: 15 minutes Cooking Time: 6 weeks

If you don’t have any apple cider vinegar at home- you can easily make some and use it for months to come. The process is easy, but does require some patience for the end result. You can use apple cider vinegar in cooking, baking, dressings and as a household cleaner!

Ingredients

Instructions

  1. After you use the apples to make an apple treat, place the cores and peels in a large jar. I use a 4-cup mason jar, but you can adjust the size of the jar according to the amount of apple scraps you’re using.
  2. Cover the scraps with water and stir in the sugar.
  3. Place a paper towel or a piece of butter muslin on top of the jar, and secure it with a band. (A coffee filter would work as well.)
  4. Let the mixture soak for 2 weeks at room temperature (I use the back of a cabinet shelf), and then strain out the liquid. Discard the solids, which can be composted at this point.
  5. Return the liquid to the jar and cover it again with a paper towel or butter muslin and band. Leave it for 4 more weeks, stirring daily.
  6. Taste the vinegar and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the large jar for a little while longer, checking every few days.
Nicholas Family Farms Apples, Larchmont Farmers Market
Nicholas Family Farms

Green Chicken Enchiladas

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Ingredients:

  • 3 organic chicken breasts, boiled & shredded (or a rotisserie chicken)
  • Canned organic/GF chopped green chiles, 2 cans (or fresh roasted, chopped chiles)
  • GF green tomatillo enchilada sauce, 3 packages (5 if doing more than one tray of enchiladas)
  • Light organic sour cream, 1 tub
  • 1-2 packages of organic shredded cheese, mozzarella or Monterey Jack
  • Spinach or Fiesta Gluten free Tortillas, 2 packages (Whole Foods)
  • Organic cumin, to taste
  • Pink Himalayan salt and organic pepper, to taste
  • Organic garlic powder, to taste
  • Organic onion granules, to taste
  • 1-2 organic white onions, diced
  • 1 package of frozen, chopped organic spinach, defrosted and strained

Instructions:

  • Set out frozen spinach or add to a hot bowl of water, let stand until defrosted then strain the water out in a colander. If using fresh green chilies, you can either oven roast them until they are charred a little or you can roast them on the stove top, over the burner. Then chop up & set aside.
  • Next, heat a sauté pan to low-medium heat and add diced onions with a splash of olive oil. Cook onions until they start to brown, and remove from heat. If using raw chicken breasts, boil them for 15 mins. And shred once cooled. If using rotisserie chicken, shred meat and set aside. 
  • For the tortillas, heat a sauté pan on medium heat with ¼ cup of olive oil. Cook the tortillas in the oil for only 30 seconds on each side, and lay onto paper towels to blot the excess oil off. Repeat until you have about 11 tortillas cooked. 
  • Grab a big bowl; add shredded chicken, defrosted and strained spinach, cooked/caramelized onions, chopped canned or fresh green roasted chilies, salt, pepper, cumin, garlic powder, onion granules & ¾ of the tub of sour cream. Pour about ½ cup of enchilada sauce into the bottom of a large, glass lasagna dish and rotate to coat the bottom. Add about ½ cup of enchilada sauce to a glass pie dish. 
  • To assemble; dip a tortilla into the sauce, add two heaping tablespoons of enchilada filling into the tortilla, and roll. Add it seam side down into a glass lasagna dish. Repeat until all of the tortillas are finished and in the dish. 
  • Pour the remaining enchilada sauce over the top of them (you may need to open another package to cover them all with sauce). Then top with cheese and bake in a 375 degree oven until the cheese is bubbling and has a slight golden brown color. Enjoy!

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