Apricot Tea Braised Chicken Thighs Patricia Harmon Baden, PA 2001 Finalist 8 boneless, skinless chicken thighs 1 can (5.5 oz.) apricot nectar 2/3 cup water, divided 2 tea bags 1 teaspoon dark molasses 1/2 teaspoon ground cumin 1/4 teaspoon hot pepper sauce 1-1/2 teaspoons garlic powder 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons canola oil 1 medium onion, sliced 1/2 medium green bell pepper, cut in strips 1 cup baby carrots 1 tablespoon rice vinegar 2 teaspoons cornstarch 3 cups hot cooked rice In medium microwave-safe bowl, mix together apricot nectar and 1/3 cup of the water. Microwave on HIGH about 2-1/2 minutes. Place tea bags in mixture and let steep 5 minutes. Remove tea bags and add molasses, cumin and hot pepper sauce. In small container, mix together garlic powder, salt and pepper; sprinkle on both sides chicken. In large frypan, place oil over medium high heat. Add chicken and brown lightly on both sides, about 4 minutes. Remove chicken and add onion; saute. Add green bell peppers and stir fry several minutes. Return chicken to pan, add carrots and apricot-tea mixture. Cover and simmer about 20 minutes or until chicken and carrots are tender. In cup, mix together remaining 1/3 cup water, rice vinegar and cornstarch. Stir mixture into pan and heat until thickened. Serve over rice. Makes 4 servings.