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
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
Provided by Anna Stockwell
Time 1h40m
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
- Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and ½ cup water in a 2-cup measuring cup, then pour half over each sheet.
- Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
- Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
PRUNE AND OLIVE CHICKEN
A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g
CHICKEN LEG TAGINE WITH PRUNES, APRICOTS AND ROASTED ALMONDS
The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.
Provided by Nassira Jmil
Categories Main course
Yield Serves 5
Number Of Ingredients 17
Steps:
- In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.
- Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.
- Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top.
- Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.
- Bake in the oven with the lid on for about 1 hour, or until tender.
- In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised.
- In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised.
- Check the tagine regularly, making sure that the sauce doesn't dry.
- To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.
Nutrition Facts : Calories 632kcal, Carbohydrate 46g, Fat 26g, Fiber 7g, Protein 50g, SaturatedFat 4g, Sugar 44g
BRAISED CHICKEN WITH PRUNES
Provided by Amanda Hesser
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
- Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
- Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
- Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 11 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN CHICKEN AND APRICOT TAGINE
Steps:
- Gather the chicken ingredients.
- Combine the spices in a bowl large enough to hold the chicken.
- Add the chicken and toss to evenly coat the pieces with the spices.
- Gather the remaining tagine ingredients.
- Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
- Add the olive oil, onions, garlic, and cinnamon stick .
- Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
- Place the cilantro bouquet on top. Add the broth to the tagine.
- In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
- Add the water to the tagine.
- Cover and leave the liquids to reach a simmer over medium-low heat.
- Once simmering , cook the chicken, undisturbed, for 1 hour.
- Remove 1/2 cup of the cooking liquids and set aside.
- Carefully turn over the chicken pieces so that they are meat-side up.
- Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
- While the chicken is cooking, put the apricots in a small pot and cover with water.
- Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
- Drain the apricots and return to the pot.
- Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
- Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
- Discard the cilantro bouquet and cinnamon stick from the tagine.
- Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.
Nutrition Facts : Calories 688 kcal, Carbohydrate 38 g, Cholesterol 175 mg, Fiber 4 g, Protein 48 g, SaturatedFat 13 g, Sodium 698 mg, Sugar 29 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN WITH APRICOTS AND PRUNES
Make and share this Chicken With Apricots and Prunes recipe from Food.com.
Provided by Stacia_
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy saucepan over medium heat.
- Add the chicken and cook, turning, until golden-brown on all sides.
- Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
- If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
- Adjust seasoning. Serve garnished with pine nuts.
Nutrition Facts : Calories 494, Fat 33.9, SaturatedFat 8.6, Cholesterol 124.8, Sodium 243.1, Carbohydrate 16, Fiber 2.1, Sugar 10.9, Protein 31.3
SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)
Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.
Provided by Crafty Lady 13
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
- Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
- Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
Nutrition Facts : Calories 259.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 94.4, Sodium 250.7, Carbohydrate 25.5, Fiber 2.5, Sugar 18.4, Protein 23.5
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS
This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!
Provided by Mirj2338
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the margarine.
- Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
- Don't worry, no one will make you eat a cinnamon stick unless you really want to.
- Add enough water to cover the chicken, about two cups.
- Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
- Remove the chicken pieces.
- Add the apricots and simmer for about fifteen minutes.
- Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
- Add more honey if necessary.
- When the sauce is almost ready, saute the almonds in oil.
- Drain most of the oil from the pan, and toast the sesame seeds.
- Return the chicken to the pot and reheat.
- Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
- Serve with couscous (except on Passover).
Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5
CHICKEN WITH PRUNES, APRICOTS AND HONEY
I found this in a magazine, but I have changed a few things to suit our tastes. We usually have this over cous cous, with a couple of Moroccan salads that I plan to post seperately.
Provided by JustJanS
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan, and brown the chicken pieces in batches.
- Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
- Stir in the spices and cook for 1 minute.
- Return the chicken to the pan, and toss to coat in the onion mixture.
- Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
- Remove the chicken pieces from the pan; cover to keep warm.
- Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
- Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
- Remove the seeds.
- Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
- Return the chicken to the sauce, and cook covered until the chicken is hot.
- Serve sprinkled with sesame seeds, almonds and preserved lemon.
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
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
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- Place washed and dried chicken into a bowl and combine with harissa (or other spicy chili sauce) along with the dry spices. Thoroughly coat the chicken and allow to sit in the refrigerator for 1 - 2 hours.
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