Apricot And Sweet Chilli Chicken Hot Pot Food

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

HOT-AND-SWEET APRICOT CHICKEN

Steps:

• Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
• Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

CHICKEN HOT POT

Steps:

• Set oven to 350*F or mark 4.
• Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
• Place the joints in a large caserole dish and add the potatoes.
• Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
• Pour over the chicken and potatoes.
• Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
• Remove the bayleaf and garnish with the parsley.
• Serve with carrots.

GRILLED SWEET CHILLI CHICKEN

Steps:

• You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
• Cut each breast leangthwise into 3 strips.
• Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
• Add chicken to remaining mixture and toss to coat evenly.
• Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
• Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
• Thread 2-3 chicken strips onto each skewer.
• Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
• Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.

SWEET & SPICY APRICOT CHICKEN

Steps:

• Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.
• While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.
• While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.
• Fork through the couscous - it should have plumped up by now - and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.

SWEET CHILLI CHICKEN

Steps:

• Make the glaze by mixing together the chilli sauce, honey and oil.
• Use a sharp knife to make 3-4 slits across the skin side of the chicken breast.
• Season with salt and pepper, then lift the skin on each breast and tuck under the crushed garlic.
• Dip the underside of each breast in the glaze until evenly coated.
• Reserve the rest of the glaze for later.
• Put the chicken under a pre-heated grill, glazed side up, and cook for 8 minutes until golden and sticky.
• Turn the breasts over, brush with the rest of the glaze and cook for another 6-8 minutes.
• Serve immediately with wedges of lime.

INDONESIAN CHILLI CHICKEN

Steps:

• Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
• Add chicken breasts turning to cover with spices and lighlty browned.
• Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
• 15 minutes.
• Serve with rice.

PINEAPPLE AND APRICOT SKILLET CHICKEN

Steps:

• Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
• Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
• Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

APRICOT AND SWEET CHILLI CHICKEN HOT POT

Steps:

• Heat oil in a large saucepan and cook chicken until browned.
• Add chicken stock, apricots and vegetables and bring to the boil.
• Reduce heat to medium and simmer, uncovered, for 15 minutes.
• Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
• Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
• Serve with steamed rice or mashed potatoes.