Tasty Pallets: Grilled Chicken Sliders w/ Apricot Spread

Pic and recipe courtesy of The Cooking Photographer.

I've never tried a lunch or dinner which uses fruit in it. I mean NEVER. I've been a picky eater since I was a child and fruit in salty meals is one of those things I've always thought was weird. (Imagine if you will the child from the Domino's pizza commercial running away from the Hawaiian pizza. Yes, that was me.) But since I'm slowly but surely experimenting with different pallets I thought I'd give this a try. Verdict: Not bad. Not bad at all!

Note: I don't own a food processor. I just throw things in the blender and go from there

Ingredients

• 1/2 teaspoon sweet paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken thighs
• Cooking spray
• 3 apricots, halved and pitted
• 1 tablespoon water
• 1 tablespoon vinegar
• 1 tablespoon Dijon mustard
• 1/2 clove garlic, pressed through a press
• 8 (1.3-ounce) mini sandwich buns

Directions

1. Spray the grill with cooking spray and heat to medium high heat.

2. Combine first 4-ingredients in a small bowl. Spray chicken with cooking spray and rub with the paprika mixture. Set aside.

3. Grill chicken and apricots about 5 minute per side until the chicken is cooked through. The apricots may finish a little sooner.

4. Cool chicken slightly and shred with forks. Place the apricots in a food processor with mustard and garlic. Process until smooth.

5. Warm the buns in the microwave. Spread a little chutney on buns. Add chicken and sandwich together.

Enjoy
xxx