The moment I saw fresh apricots pop up at the market, I picked some up without knowing what I would even make; and then the week got busy and suddenly they were a bit too ripe to eat as is.
Enter this last-minute creation! The reason why this recipe works is because it’s all about texture and viscosity here. The creamy sauce drapes the seared chicken breasts, and the sweet yet tart flavor of the apricots cuts through the heaviness of the coconut milk. The pistachios and dried fruit add a wonderful chewiness that is undeniably satisfying. I used dried cranberries, but you could add any dried fruit you like here.