Baked Chicken with Fresh Apricot Glaze

Apricots have been grown for a very long time, and they're one of those fruits that changes character with heat. Raw, they're tart and a little floral. Give them a few minutes cut side down in a hot pan and the sugars in their flesh start to caramelize, which deepens the flavor and gives the fruit a nice bit of chew. That's the trick behind this dish. The apricots you sear here aren't just decoration. They soften into the glaze and add a bright, almost jammy depth that a jar of preserves alone can't quite match.

A few notes from my own kitchen. Pick apricots that give slightly when you press them and have a warm, orange color; the hard pale ones will stay sour no matter what you do to them. Don't crowd the pan when you sear them. If the halves are packed in tight, they steam instead of browning, and you lose the caramel. Work in two batches if you need to. Also, keep an eye on the glaze once it starts to bubble. Balsamic vinegar reduces quickly, and it goes from pleasantly syrupy to sticky and dark in a minute or so. Stir it and taste it. It should coat the back of a spoon and still pour.

Brushing the chicken with glaze before it goes in the oven is what gives you that shiny, lacquered look. Save the last spoonful for drizzling over the top at the end, so it tastes fresh rather than baked into the pan. Let the chicken rest for a few minutes before slicing, and spoon the seared apricots over each piece as you plate it.

For leftovers, the chicken keeps well in a covered container in the fridge for a few days. Slice it cold over greens, or warm it gently with a splash of water so it doesn't dry out. The leftover apricot glaze can go into a jar and keep in the fridge too. It's lovely stirred into plain yogurt or brushed on pork later in the week.

For a side, I like something with a bit of texture and a nutty note to balance the sweetness of the fruit. A pan of golden couscous with toasted pine nuts works beautifully alongside it, and it soaks up any extra glaze on the plate. A crisp salad with a sharp dressing also cuts through the richness nicely. If you want something lighter, try a bowl of simple greens; the Charred Romaine with Tangy Mustard Vinaigrette has the tang that suits this glaze well. For a fuller plate, the Golden Apricot Couscous with Toasted Pine Nuts repeats the fruit in a way that feels intentional rather than repetitive. And if you're cooking for a crowd, the Grilled Honey Mustard Chicken Breasts makes a good companion dish on the same table.