Skillet Apricot Chicken

Heat oil in skillet over medium/medium high heat. Cook chicken thighs until golden brown on both sides. Place on plate and cover loosely.

Drain all but 1 tablespoon of oil from the skillet. Turn heat to low. Add garlic and ginger. Cook for 1 minute, stirring constantly. Add apricot preserves, soy sauce, ketchup and crushed red pepper. Whisk to combine while simmering over low heat. Add chicken thighs back to the skillet and spoon the sauce over the chicken.

Cover loosely with aluminum foil and simmer for 30–40 minutes or until tender. Check on the dish frequently, stirring the sauce several times. Sprinkle with green onions and serve promptly.

Note: If sauce becomes too thick, add 1 to 2 tablespoons water.