Chicken And Apricot Masala Food

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

CHICKEN AND APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
• In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

EVIN'S INDIAN APRICOT CHICKEN

Steps:

• Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
• Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

NIGELLA LAWSON CHICKEN & APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
• Add 1/4 cup water, and stir to make a paste.
• Set aside.
• In a large sauté pan over medium heat, heat cinnamon stick.
• Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
• Add masala, and stir.
• Add chicken, and stir for about 5 minutes.
• Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes.
• Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
• Transfer to a large bowl, sprinkle with cilantro and serve hot.

APRICOT SALSA CHICKEN

Steps:

• Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

CREAMY APRICOT CHICKEN

Steps:

• Preheat oven to 350°F.
• Place chicken in an ovenproof dish.
• Mix apricot nectar, onion soup mix and curry, pour over chicken and bake for 45 minutes.
• Add the apricot halves and bake 10 minutes.
• Remove from oven, stir in sour cream and sprinkle with chopped cilantro.

CHICKEN WITH APRICOTS

Steps:

• Sprinkle the chicken on all sides with 1/2 teaspoon salt and very generous amounts of black pepper. Pat in and set aside.
• Put the apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 minutes or until apricots have softened but are firm enough to take another 5 minutes of cooking later. Leave in the cooking liquid.
• Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot, scatter in the cinnamon sticks and cumin. Ten seconds later, put in half of the chicken pieces and brown them on both sides. Remove to a bowl. Put the remaining chicken pieces in the frying pan and brown them the same way, then remove to the bowl. Add the onions to the oil in the pan. Stir and fry them until they turn brown at the edges. Add the ginger and stir for a few seconds. Add the tomato paste and stir once. Now return the chicken and all accumulated juices to the pan, along with 1 1/2 cups water and 1 teaspoon salt. Cover and bring to a boil. Lower heat and cook gently for 15 minutes, turning the chicken once during this period. Remove cover and add the sugar, vinegar, apricots and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high heat until the sauce is a bit syrupy, about 5 minutes.