Chicken With Apricot And Almonds Food

APRICOT-ALMOND CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

APRICOT CHICKEN WITH ALMONDS

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
• Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
• While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
• Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
• Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
• Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
• While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

APRICOT ALMOND CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
• Heat butter and 1 tablespoon oil in base of tagine (or in large heave 12 inch skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 teaspoon salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
• While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE

Steps:

• Preheat oven to 350.
• Combine chopped almonds and.
• coconut in shallow dish: set aside.
• Pour coconut milk in a shallow dish.
• Salt and pepper both sides of chicken breast fillets.
• Dip fillets into coconut milk and then the almond coconut mixture.
• Place onto lightly oiled baking sheet.
• Bake for 25 minutes, turning once.
• Sauce: In a medium saucepan, heat oil over medium heat.
• Saute scallion and garlic until golden.
• Add curry and ginger and cook for one minute.
• Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
• Poor sauce over chicken over Jasmine Rice.
• I've made this without the coconut milk before -- I.
• just dipped the chicken into 1 lightly beaten egg.

APRICOT ALMOND CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
• Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
• Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
• Let stand for 5 minutes before serving.

APRICOT CHICKEN WITH ALMONDS

Steps:

• preheat oven to 400 degrees. Grease a 13x9 inch pan. Sprinksmalin a le salt and pepper on chicken and bake for 10 minutes. Toast the almonds in a pan while chicken cooking. In a small sauce pan, mix preserves, soy sauce, mustard, butter and salt and pepper. Heat until preserve is melted and pour over chicken in oven. Cook for 10 more minutes in oven. Broil chicken for 3 minutes. Sprinkle almonds on top when ready to serve.

APRICOT CHICKEN WITH ALMONDS

Steps:

• Put oven rack in lower third of oven and preheat oven to 400 degrees.
• Lightly oil a baking sheet.
• Pat chicken dry and sprinkle with salt and pepper, then arrange on sheet at least 1/4 inch apart.
• Bake for 20 minutes.
• While chicken bakes, combine jam, soy sauce, mustard, margarine, and salt and pepper to taste.
• Heat over moderate heat until jam is melted.
• Pour sauce over chicken and continue to bake until chicken is cooked through, about another 20 minutes.
• Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 5 minutes.
• Serve sprinkled with toasted almonds.

QUICK APRICOT ALMOND CHICKEN

Steps:

• In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

CHICKEN WITH APRICOT AND ALMONDS

Steps:

• Heat the oil, sauté the chili, ginger, garlic, onions, allspice, cinnamon and turmeric until golden brown.
• Add chicken portions and brown on all sides.
• Stir in tomatoes with their juice, add the salt and apricots, cover and simmer for 15 minutes.
• Sprinkle with almonds to serve.