Herb Apricot Chicken Food

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EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

Steps:

  • Cut chicken breasts in half or into serving-sized portions.
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

APRICOT CHICKEN (4 INGREDIENTS)



Apricot Chicken (4 Ingredients) image

Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.

Provided by NotQuiteVegetarian

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour

Steps:

  • Preheat oven to around 180 degrees celsius.
  • Lightly coat fillets with flour.
  • Mix french onion soup mix with apricot nectar.
  • Pour into casserole dish.
  • Place chicken fillets into dish.
  • Turn them over to make sure they're coated with nectar/soup mix.
  • Bake for around 35 - 45 minutes.
  • Serve with rice and steamed veg.
  • Dinner's done!

Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3

APRICOT CHICKEN



Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams

APRICOT CHICKEN



Apricot Chicken image

A favourite in our home....tastes even better reheated the next day. Serve with either plenty of boiled rice or mash potato. Can be made gluten free by using gluten free flour liquid stock and dry soup mix. In Australia Massell stock is gluten free as is Basco GF dry french onion soup mix.Options- top with some ground pepper or stir through some parsley or cilantro (coriander) before serving. For anyone who is gluten-free you can use "Recipe#244204" to make your soup replacement to use in this chicken dish

Provided by Jubes

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons oil
4 skinless chicken breasts
3 tablespoons cornflour or 3 tablespoons rice flour
1 (40 g) packet continantals french dry onion soup mix
1 (415 g) can apricot nectar
1/2 cup chicken stock
1 (425 g) can apricot halves, drained
2 carrots, sliced and steamed

Steps:

  • Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess).
  • Heat oil in a large frypan and lightly brown the chicken pieces.
  • Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook.
  • Stir in the apricot halves and carrots. Reheat.
  • ALTERNATE COOKING METHOD.
  • Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.

CHICKEN TERRINE WITH LEEKS & APRICOTS



Chicken terrine with leeks & apricots image

Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. It can be made up to three days ahead

Provided by Jane Hornby

Categories     Starter

Time 1h30m

Yield Serves 8-10

Number Of Ingredients 16

1kg chicken thighs on the bone, skin removed
500ml fresh chicken stock (you can buy this ready-made)
2 bay leaves , plus more to decorate
handful thyme sprigs
handful parsley
2 leeks , finely chopped (keep the trimmings)
6 black peppercorns
30g butter , plus more for the tin
1 large or 2 smaller banana shallots , finely chopped
50g smoked streaky bacon or pancetta, finely chopped
1 large garlic clove , finely chopped
2 chicken breasts , on the bone if possible, skin removed
50g soft dried apricots , chopped
3 tbsp brandy
4 sheets leaf gelatine
toast drizzled with olive oil, to serve (we used Crosta & Mollica Pane Pugliese)

Steps:

  • Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
  • Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
  • Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
  • Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
  • Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
  • To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

HERB & APRICOT GLAZED CHICKEN WINGS



Herb & Apricot Glazed Chicken Wings image

I developed this recipe for a reception where I did not want to use tomato/BBQ based glaze so it would be easier on carpets and clean up, yet still have great flavor. Got lots of positive response. I make it in a crockpot for ease while preparing the rest of a menu, but you could easily bake these. I serve it over rice (for dinner at home) and the sauce is great on that.

Provided by ChefTifara

Categories     Chicken

Time 3h35m

Yield 30 wings, 6-8 serving(s)

Number Of Ingredients 14

2 (3 lb) chicken wings, drummies pkgs thawed
3 tablespoons corn oil
3 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon mild Hungarian paprika
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon thyme
1 teaspoon honey mustard or 1 teaspoon Dijon mustard
1/2 teaspoon louisiana hot sauce or 1/2 teaspoon Tabasco sauce
3 tablespoons kikkoman reduced sodium soy sauce
1 (18 ounce) jar apricot jam or 1 (18 ounce) jar peach jam
4 tablespoons bottled lime juice or 4 tablespoons fresh lime juice

Steps:

  • In a large non-stick skillet, brown the wings in the oil in 2 batches. Sprinkle one half of the dry spices and herbs over each batch as it is browning. This will take about 12 minutes for each batch.
  • After all wings are browned, place them in your crockpot and turn on high. Place lime juice and soy sauce in skillet, and stir with a spatula to remove browned bits. Scrape pan juices into crockpot.
  • Mix mustard, jam, cornstarch and hot sauce in a small bowl with a whisk. Add this to the wings in the crockpot. Stir to mix sauce and wings, then cook on high in crockpot until drummies are tender, but not falling off the bone. Or, cook longer on low.

Nutrition Facts : Calories 1262.7, Fat 75.1, SaturatedFat 20.7, Cholesterol 349.6, Sodium 651.4, Carbohydrate 61.4, Fiber 0.6, Sugar 37.7, Protein 84.5

HERBY CHICKEN WITH APRICOTS AND FETA



Herby Chicken with Apricots and Feta image

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
3 tablespoons canola oil
1 small onion, chopped
8 dried apricots
8 pitted dates
1/2 cup chicken stock
1/4 cup lemon juice
1 cup crumbled feta cheese
2 green onions, thinly sliced
Hot cooked couscous, optional

Steps:

  • Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricot and dates; cook 5 minutes longer. Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.

Nutrition Facts : Calories 282 calories, Fat 16g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 674mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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