All About Apricots and Almonds


Even though school's in, we still have more summer. So, how about we make the most of it with two recipes, with say, apricots? Compared to peaches and berries, they're the wallflower. Let's change that today Apricot-Almond Chicken Salad and Apricot-Almond Chiffon Pie. Try saying that five times!

Super Easy; Serves 4

Chicken Brine

4 lb. chicken

32 oz. water

2 T Himalayan sea salt

 

Procedure

Add water and sea salt to a larger container, stirring until salt has completely dissolved. Using a cleaver or sharp knife, split the chicken, also known as spatchcock), removing the back. Set chicken in brine and refrigerate an hour.

Preheat oven to 375 degrees Fahrenheit.

Remove chicken from brine and pat dry. Lightly coat chicken with oil and roast until thermometer registers 165 degrees Fahrenheit in the thickest part of both white and dark meat, about 1.5 hours.

Remove chicken from oven and baste with apricot glaze. Return chicken to oven and additional minute or two, allowing the glaze to caramelize.

 

Apricot Glaze

2 T grapeseed oil

2 shallots, minced

1/2 c apricot juice

1/4 c bourbon

3 T mild pepper sauce

sea salt, to taste

 

Procedure

To prepare the glaze, set a medium pot over medium heat. Add oil and shallots, and season with sea salt. Once shallots begin to brown, add remaining ingredients. After sauce begins boiling, reduce heat to medium-low to allow it to thicken, about 3 to 5 minutes.

Once cool, transfer to a blender and puree. Set aside until needed.

To assemble salad, add a few tablespoons of apricot vinaigrette in a large bowl. Add greens, gently tossing to coat with vinaigrette. Sprinkle in almonds, apricots and chicken, drizzling extra salad dressing as needed.

 Apricot-Almond Chicken Salad

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

 

Apricot Vinaigrette

2 T grapeseed oil

2 shallots, minced

1/2 c apricot juice

1/4 c bourbon

3 T mild pepper sauce

sea salt, to taste

 

Procedure

The apricot vinaigrette is super easy. Simply add the ingredients to a jar. Secure the lid and shake vigorously. Taste and sprinkle in sea salt. There you have it.

 

Easy Solutions

To reduce the brining time by half, simply inject the chicken with brine.

If there's any chicken left, add more apricot vinaigrette and a smidge of mayonnaise, finishing like you would traditional chicken salad. Bring this and a batch of fresh yeast rolls to the next office potluck. Talk about good eats.

 

Remember, if you want the same results, follow the recipe and use the products mentioned.

For even more fresh and easy ideas, visit here anytime.

*These recipes originally aired Monday, August 7, 2017 on Indy Style.