MOROCCAN ROAST CHICKEN WITH APRICOTS
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
- Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
- Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
- Serve the chicken with any cooking juices, the apricots and saffron yogurt.
Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium
CHICKEN WITH APRICOTS AND CUMIN
Make and share this Chicken With Apricots and Cumin recipe from Food.com.
Provided by Luschka
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole and fry the chicken thighs for 5 - 10 minutes, turning occasionally, until golden brown all over. Remove from the pan.
- Add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.
- Stir in all the spices and fry for 1 minute, then add the stock.
- Return the chicken to the casserole together with the carrots and fennel.
- Bring to the boil.
- Stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.
- Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes.
- Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.
Nutrition Facts : Calories 577.5, Fat 37.3, SaturatedFat 9.4, Cholesterol 160.2, Sodium 317.6, Carbohydrate 23.9, Fiber 5.5, Sugar 11.4, Protein 37.2
MOROCCAN CHICKEN WITH VEGETABLES AND DRIED APRICOTS
Very aromatic and juicy, moroccan-style spiced chicken (seasoned with cumin, coriander, cinnamon, chilli flakes) with lots of vegetables and dried apricots.
Provided by Aleksandra
Categories dinner
Time 40m
Number Of Ingredients 20
Steps:
- Make the spice mix: In a small bowl, stir the spices together.
- Prepare the chicken: Cut it into 1-inch (3 cm) cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper. Set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
- Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1/16-inch (1-2 mm) slices, bell peppers into 1/4-inch (0.5 cm) stripes, zucchini into 1/4-inch (0.5 cm) half-slices, apricots into small pieces (approx. ½-¼-inch / 0.5-1 cm pieces).
- Cook the onions and garlic: heat 1 Tbsp of oil in a big frying pan. Add the onions and a small pinch od salt. Cook the onions over medium-low heat until soft, stirring from time to time. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to a plate.
- Cook the chicken: Set the heat to the highest setting. Add another tablespoon of oil. Add the chicken pieces, cook on one side until browned, then turn over and cook until almost cooked through. Remove the chicken from the pan and transfer to a plate (don't mix the chicken with onions though), it doesn't have to be cook through completely, it will be later briefly stewed with the vegetables.
- Cook the vegetables: add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don't stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
- Add the onions with garlic back to the pan, add the chopped apricots and broth.
- Bring to a boil, cover with a lid and simmer for about 10 minutes, stirring from time to time. Vegetables should be tender but still have a bite to it.
- Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Take the pan off the heat, season to taste with salt and pepper, stir everything together.
- Make the couscous: season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes. Stir in chopped parsley.
- Serve the chicken with vegetables and couscous.
- Enjoy!
Nutrition Facts : Calories 619 kcal, ServingSize 1 serving
APRICOT CHICKEN II
A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.
Provided by Marsha Timblin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
- Remove cover and bake for 10 more minutes.
Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
MOROCCAN CHICKEN WITH APRICOTS
This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.
Provided by Queen Dana
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the chicken into bite size pieces and salt and pepper.
- In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
- Remove chicken from skillet and keep warm while you make the sauce.
- Add onions and garlic to the skillet and saute.
- Add flour, cinnamon, cumin, and ginger to skillet and mix well.
- Whisk in chicken broth.
- Stir in apricots, lemon juice and honey.
- Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
- Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 357.7, Fat 13.9, SaturatedFat 1.9, Cholesterol 68.4, Sodium 466.4, Carbohydrate 26.6, Fiber 3.5, Sugar 18.6, Protein 33.4
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