For anyone that knows me personally, they know that I was never a fan of citrus elements in savory dishes. I can’t explain it but I would look at a lemon being squirted on a chicken and think “that’s just wrong”. And the flavor just didn’t appeal to my taste buds. For a long time, I shunned orange beef and lemon chicken… just because I could. But did you know that every 7 years, your taste buds change?
I kind of knew but never tested it. I mean, how many of you have snuck a taste of mom’s champagne on New Year’s Eve and remember the bitter taste and the burn down your throat when you were little? And now as a full-fledged adult can guzzle the now sweet bubbly stuff by the bottle? I know that’s not just me.
But time changes you. And as I continue my food-obsessed journey, I find myself craving new things and things I probably never thought I would want.
The Apricot-Lemon Chicken is a perfect example.
While searching for a light chicken dish I came across this recipe in an old Oxmoor House magazine and salivated at the sight. The combination of curry and apricot sounded so balanced with a touch of lemon that I bookmarked it and prepped for it. I made it for dinner and didn’t expect to love it as much as I did.
1 t curry powder
½ t salt
¼ t freshly ground black pepper
1/3 cup apricot spread (I used mango chutney)
2 T fresh lemon juice
2 T water
2 t grated lemon rind
Cook the chicken for 6 minutes on each side. Set the chicken aside when it’s fully cooked.
Add mango chutney, lemon juice and water to the pan and whisk until smooth. Allow to simmer on low for 5 minutes.
Pour the sauce over the chicken and sprinkle with lemon rind.
Great flavors in this dish! I did substitute the apricot for the mango but I was very pleased with the outcome. I paired this dish with the bulgur salad with feta and basil. While I am not a total citrus convert, I am slowly getting used to the concept.