Recipe: Chicken with Spicy Apircot Sauce, Apricot-Habanero Barbecue Sauce, Baked Coconut Shrimp with Curried Apricot Sauce for Gae

Perhaps you can adapt this sauce to other dishes.

CHICKEN WITH SPICY APRICOT SAUCE

4 chicken breasts;
1 onion;
3 cloves garlic;
250 g mushrooms;
4 tbsp. apricot jam;
4 tsp. coriander;
5 tsp. cumin;
50 ml dry white wine;
100 ml chicken stock;
pepper.

Grill or oven bake the chicken breasts until thoroughly cooked. Meanwhile chop the onion and garlic and saut in a little stock for 10 minutes. Slice and add the mushrooms, and cook for another 10 minutes. Add the spices and cook for 1 minute, then add the wine and jam (or the chopped fresh apricots with some brown sugar). Simmer for 5 minutes, boiling to reduce if necessary. Serve with the chicken breasts.

Apricot-Habanero Barbecue Sauce
(Serves 4)
You want to do this sauce over and over again.
A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

1 yellow onion, finely chopped
2 cloves garlic
corn or canola oil
1 yellow bell pepper, roasted, peeled, and seeded
2/3 cup (150 g) dried apricots
1 1/2 tablespoons apple cider vinager
3 tablespoons (1/2 dl) brown sugar
1 1/4 cups (3 dl) water
1 tablespoon Colmans powdered mustard
4 tablespoon habanero hot sauce
salt

In a pan, saut the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce.

Baked Coconut Shrimp with Curried Apricot Sauce
Makes 6 servings.

24 fresh or frozen jumbo shrimp in shells
1 cup mayonnaise or salad dressing
3 tbsps apricot preserves
1 tsp curry powder
2 tbsps cooking oil
1 1/2 cups shredded unsweetened coconut, toasted
1/4 cup cornstarch
1 tbsp sugar
1/2 tsp salt
3 slightly beaten egg whites

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.

For sauce, in a small bowl stir together mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.

Spread the oil on the bottom of a 15-by-10-by-1-inch baking pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400-degree oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce.