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Apricot Cashew Chicken

Makes 8 servings

2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
2 pounds chicken breast tenderloins, cut into bite-size pieces
Salt and pepper to taste
Pinch red pepper flakes
1 large onion, chopped
1/4 cup balsamic vinegar, or to taste
20 NOW Certified Organic Dried Apricots*
1 cup chicken stock
1/2 cup apricot preserves
1 tablespoon chopped fresh thyme
1 cup NOW Raw Cashews*
3 tablespoons chopped fresh flat-leaf parsley (optional)
1 Tbsp. NOW Tapioca Flour*, if needed

*NOW products available at your local health food store

  1. Heat the olive oil in a large skillet with a lid over medium-high heat.
  2. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes.
  3. Stir in the onion, and cook for about 3 minutes more.
  4. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  5. Cut half of the apricots in half, leaving the others whole.
  6. Place the apricots into the skillet, and pour in the chicken stock.
  7. Bring to a simmer; then stir in the apricot preserves, red pepper, cashews and thyme.
  8. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Add Tapioca flour to thicken if too thin.

Sprinkle with chopped parsley to serve.

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