ROASTED CHICKEN WITH DRIED FRUITS STUFFING
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
- Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
- Place the chicken into a large saute pan and roast for 30 minutes.
- Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
- Rest the chicken for 20 minutes before carving.
CHICKEN WITH DRIED FRUIT
Make and share this chicken with dried fruit recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- spray a pan with cooking spray.
- add chicken and brown on both sides, about 15 minutes, remove.
- add onion and garlic, cook until softened.
- add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.
GLAZED CHICKEN WITH DRIED FRUIT AND PARSNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
- Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
- Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
- Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.
ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS
Categories Chicken Fruit Nut Roast Sauté Hanukkah Sukkot Dinner Dried Fruit Prune Date Almond Kosher Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
- Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.
MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
Provided by mikey ev
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Sprinkle salt, pepper, and thyme evenly over chicken.
- Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan.
- Add onion to pan; saute 2 minutes until tender.
- Add garlic to pan; saute 30 seconds.
- Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2
ROTISSERIE CHICKEN WITH DRIED FRUIT AND PINE NUTS
Pollo Con Frutos Y Frutas Secas This recipe is as practical as it is inventive. It features a store-bought rotisserie chicken that's deliciously doctored with a sauce of dried fruit, pine nuts and port wine. Though you can whip up the dish in less than half an hour, the flavors are sophisticated enough for a fancy dinner party. You can roast your own chicken, if you wish. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Whole Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425º.
- Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3-5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock, and reserved chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
- Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
Nutrition Facts : Calories 653.5, Fat 41.5, SaturatedFat 10.7, Cholesterol 173.7, Sodium 222.7, Carbohydrate 16.2, Fiber 1.3, Sugar 11.8, Protein 45
ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS
Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. This is for 2 birds. This can also be made with chicken pieces for a more everyday meal.
Provided by Annacia
Categories Whole Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
- Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
- Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.
- Do ahead Can be made 1 day ahead.
- Cover and chill.
- Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.
- Tuck chicken wing tips under.
- Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.
- Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.
- Roast chickens 1 hour.
- Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.
- Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
- Transfer chickens to carving board; let stand 10 minutes.
- Spoon fruit onto platter; top with chickens and any accumulated juices.
- Sprinkle with almonds and serve.
Nutrition Facts : Calories 1220.3, Fat 63.8, SaturatedFat 15.4, Cholesterol 213.9, Sodium 215.1, Carbohydrate 113.1, Fiber 14, Sugar 79.9, Protein 57.5
FERRAN ADRIA'S ROTISSERIE CHICKEN
Steps:
- 1. Preheat the oven to 425°F.
- 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
- 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
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