Evin'S Indian Apricot Chicken

• 1 pound chicken tenders, cut into bite-size pieces
• 2 teaspoons garam masala
• 1 teaspoon garlic powder
• salt and black pepper to taste
• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 1 1/2 cups chicken stock, or as needed
• 1 cup apricot preserves
• 1/4 cup white vinegar
• 1 teaspoon hot pepper sauce (such as Tabasco(R))
• 1 teaspoon lime zest
• 1 tablespoon butter

1. Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

chicken tenders, garam masala, garlic, salt, olive oil, yellow onion, chicken stock, apricot preserves, white vinegar, hot pepper, lime zest, butter

Taken from www.allrecipes.com/recipe/157010/evins-indian-apricot-chicken/ (may not work)