Three Ingredient Gluten Free Apricot Chicken
A few weeks ago, my wife mentioned an apricot chicken recipe she used to make and suggested we bring it back for Shabbat.Sounded like a great idea — until she couldn’t find it anywhere in her bookmarks.I said, “No worries — my new best friend ChatGPT won’t let me down.”Sure enough, a few minutes later we had it:Apricot preserves, mayonnaise, and minced onion.Three simple ingredients — and it turned out just as good as we remembered.We may never know who first created the recipe, but whoever she was — thank you for the inspiration.And thank you to ChatGPT for finding it.
Equipment
- 1 measuring cup
- 1 knife or scissors
- 1 casserole dish
- 1 parchment paper
- 1 aluminum foil
- 1 mixing bowl
- 1 spoon
- 1 set of measuring spoons
Ingredients
- 1 kilo or 2.2 lbs of boneless chicken thighs called pargit in Israel or boneless chicken breast
- 1 cup apricot preserves
- ½ cup mayonnaise Want to be healthy? Try Avacado mayo!
- 2 tbsp dried minced onion I suggest making them heaping table spoons
Instructions
- Preheat over to 350°F / 175°C
- Trim excess fat off of the chicken and place in mixing bowl
- Put the ingredients in the measuring cup and mix together
- Pour ingredients over the chicken making to sure to coat the chicken
- Place in the oven and bake for about 45 minutes or until the internal temperature of the chicken is 165℉ or 74℃