1 tablespoon olive oil 6 bone-in chicken thighs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped onion 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 cup apricot preserves 1 cup water 2 teaspoons chicken concentrate 1 tablespoon sliced green onions
Heat olive oil in 10-inch skillet. Season chicken with salt and pepper. Brown chicken in batches over medium-high heat. Transfer to serving plate. Drain, reserving 1 tablespoon drippings in skillet.
Add onion, ginger and garlic to skillet. Cook over medium heat, until onion is tender.
Stir in apricot preserves, water and chicken concentrate. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cook covered 15 minutes or until chicken is done. Sprinkle with green onions before serving.
This and other great recipes can be found in Bob Warden's Favorite Recipes: