What puts the Ape in Apricot?

Last week was BY FAR the most ethnic week of cooking we’ve had at the TMF’H household. Monday we had Chicken & Apricot Curry and Wednesday we had . . . (you’ll have to come back – I know the suspense will be killing you).

So I’ve already told you I’ve become a Penzey’s Spices apologist. Now that we’re on the mailing list, we get their catalog every couple of months, and although most of the recipes have a 1980’s Midwestern feel to them, I still like flipping through and looking for some inspirado. And since I’m trying to find uses for the ingredients I bought in August, we went with the Chicken & Apricot Curry (or the less-impressively named Carol’s Easy Chicken Curry) for dinner. Sorry, I’m not typing up all the ingredients/instructions; you’ll have to go here for the details.

A few notes though . . . We cut this recipe in half and used boneless/skinless chicken breasts (I don’t think we missed any of the flavor). Also, I didn’t think the curry was that tart at all, and we didn’t add any additional sweeteners (the thought of aspartame in this gives me the shakes).

Did it pass the pregnant wife test?? Yes (although I don’t think she’ll be requesting it again in the next week or so). Until then, the search for ethnic ingredient use continues.