Apricot Chicken and Cheddar Croissant Sandwich

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Apricot Chicken and Cheddar Croissant Sandwich

Ingredients
6 tablespoons Ghee (clarified butter)
1 ½ pounds Chicken Tenders
2 teaspoons Sea Salt
½ teaspoon Black Pepper
1 large Onion chopped
½ teaspoon Turmeric Powder
¼ teaspoon Red Chili Flakes optional
2 tablespoons White Vinegar
¾ cup Apricot Preserves
1 big handful Dried Apricots approximately 10
Cheddar Cheese a few thick slices per croissant (I like Cabot brand but any will work great)
4 Croissants

Instructions
Add 4 tablespoons ghee to a large pan over med-high heat.
Add all the chicken in one even layer. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to the chicken. After the chicken browns at the bottom (about 3 minutes), flip it, and brown the other side just like you did the first side, for another 3 minutes or until golden.
Remove chicken to a clean plate.
Add 2 tablespoons ghee to the pan on medium heat, and add in the onion.
Give it a mix and let it start to fry. It should start to get a little golden along the edges, but not burnt. Occasionally, give the onions a mix and cook until fried and golden (about 10-15 minutes).
If they're starting to burn on the bottom, lower your heat a bit. However, if it’s not hot enough, they won’t appear crisp and golden, so you'll need to turn the heat up a tad.
Once golden brown, add 1 teaspoon of salt, ¼ teaspoon black pepper, turmeric powder, and red chili flakes, and give it a good mix for about 10 seconds or so.
Then turn the heat to medium-low and add in the dried apricots and apricot preserves. Mix.
Mix in the vinegar.
Mix in ¾ cup water.
Add the chicken back in, spoon the sauce over it, and let it simmer for about 10 minutes to fully cook the chicken and reduce the sauce.
Meanwhile, slice the croissants in half, horizontally, but leave it connected at the back so that it opens, but isn’t two separate pieces.
Add as much cheese as you like to the top half and place it open, face up on a baking tray.
Broil in the oven to melt the cheese and make the croissant warm and flaky. This should take about 3-5 minutes. Keep an eye on it so that it doesn’t burn.
After everything is ready, place 2-3 chicken tenders on each croissant, spoon over the apricot and fried onion reduction, close, and enjoy!
Music by Kevin Macleod

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