This apricot balsamic glaze has just the right amount of sweetness with a little zing to it. Combined with freshly made chips and stuffed into a pita, it makes a delightfully filling, all-in-one supper.
- 1 lb (½ kilo) chicken breasts, cut into strips -
- frozen French fries -
- 6 fresh pitas -
- 1 Tbsp oil -
- 6 Tbsp apricot preserves -
- 3 Tbsp balsamic vinegar -
- 1/4 tsp cayenne pepper or 3 drops hot sauce, or to taste -
- 1/8–¼ tsp chopped fresh rosemary -
- ½ tsp kosher salt -
- black pepper, to taste (optional) -
- Pickled Onions -
- 1/2 cup thinly sliced purple onion -
- 1/4 cup red wine vinegar -
- 2 tsp sugar -
- 1 tsp salt -
1. Place all glaze ingredients in a small pot. Stir to combine. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 3–5 minutes. (This can be done a day or two in advance, but the glaze might have to be warmed slightly before using.) Pour into a medium-sized bowl.
2. Marinate schnitzel pieces in glaze for approximately ½ hour. Grill for a few minutes or until done.
3. Meanwhile, prepare chips (French fries) according to package directions.
4. For the pickled onions, bring the vinegar, sugar, and salt to a boil. Add the onion and return to a boil. Close fire. Pour into a stainless steel or glass bowl to cool for 15 minutes. Drain and refrigerate.
5. Slice pitas in half. Fill with schnitzel and chips. If desired, add pickled onions as well.
Note: I tried this sauce on chicken bottoms and it was fabulous. I did not marinate the chicken and used 3 bottoms. We like it a bit spicier so I upped the cayenne pepper. There were no leftovers!
This recipe was featured in Mishpacha Magazine, 2011.