Djajeh Mish Mosh Syrian Apricot Chicken Food

AMAZING APRICOT CHICKEN

Steps:

• Finely mince shallot.
• Heat a large drizzle of olive oil in a non stick skillet over medium high heat. Pat chicken dry with paper towel, then season all over with salt and pepper.
• Add to pan and cook until no longer pink in center 4-5 minutes per side. Remove from pan and set aside to rest.
• To pan, add shallot, whole thyme sprigs and drizzle of olive oil over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, 1 minute. Stir in 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and add 2 Tbsp. butter, gently swirl until melted. Serve this pan sauce drizzled over chicken.

APRICOT CHICKEN SALAD

Steps:

• Mix mayo, preserves, lemon juice and cayenne in a small bowl.
• Toss chicken, grapes, almonds and tarragon in large bowl.
• Add mayo mixture and toss until coated.
• Season with salt to taste.

SYRIAN SPICE DELIGHT CROCKPOT CHICKEN

Steps:

• Cut chicken into bite-sized pieces, removing all visible fat.
• Heat 3 TB olive oil to med-high in large skillet to cook chicken pieces. When cooked through (~10 minutes); transfer to crockpot (set at High to cook in 3-4 hours or Low to cook 8+ hours).
• While chicken cooks, slice/dice onion.
• Heat remaining 1 TB olive oil to med-high in same skillet and saute onion until translucent (~5 minutes); transfer to crockpot, mixing in well.
• In 1 quart mixing bowl combine: Minced garlic, prunes, apricot preserves, honey, ginger, turmeric, ground cinnamon, cumin, coriander, white and black pepper, salt, chicken bullion. Add 2 cups water and mix thoroughly; pour over chicken-onion mix in crockpot and stir to combine. Can add additional cup of water, if more soup-y consistency is desired.
• Stir in lemon juice and cinnamon sticks, cover and let cook desired time (3-4 hours at High, 8+ hours at Low). Can be served soup-y over rice or couscous, left cooking longer to thicken sauce OR --.
• OPTIONAL QUICK THICKENING: after cooking time, turn crockpot to low; drain liquid to large-ish sauce pan (leave a bit in crockpot to keep chicken/etc. from sticking). Bring to boil and cook 'till reduced to gravy like consistency. Place chicken on platter and serve with rice or couscous and sauce on the side.

SWEET & SAVORY APRICOT CHICKEN

Steps:

• Combine all ingredients except chicken in small bowl; mix well.
• Grill chicken 5-inches from heat for 12-15 minutes or until fully cooked, turning once and brushing frequently with prepared sauce.
• Discard sauce after cooking.

DJA'JEH MISH MOSH (SYRIAN APRICOT CHICKEN)

Steps:

• Preheat oven to 350.
• Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
• Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
• Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
• Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
• Bake for 1 hour.
• Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).