Lemon Honey Pistachio Chicken With Apricot Rice Food

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

INSTANT POT CHICKEN WITH QUINOA, PISTACHIOS AND APRICOTS

Steps:

• Sprinkle the chicken generously with salt and pepper. Add the oil, garlic, chile, onion, ginger, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set to saute on high (see Cook's Note), and cook, stirring frequently so the garlic and ginger don't burn, until the vegetables are tender and beginning to brown, about 5 minutes. Add the quinoa, chicken broth and half the rosemary and cover with the glass lid. Let boil for 5 minutes.
• Carefully place the rack in the pot and lay the chicken on top in an even layer. Sprinkle the remaining rosemary over the top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 1 minute.
• After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 5 minutes. Be careful of any remaining steam and unlock and remove the lid. (See Cook's Note.) Transfer the chicken to a plate and let sit uncovered until ready to serve.
• Set to saute on high and continue to cook the quinoa until all of the liquid has evaporated, about 5 minutes. Remove the insert from the pot and stir in the apricots and pistachios. Serve the chicken over the quinoa and top with the mint, scallions, a squeeze of lemon and a drizzle of olive oil.

APRICOT, HONEY & PISTACHIO FLAPJACKS

Steps:

• Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
• Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
• Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

APRICOT/LEMON CHICKEN

Steps:

• Combine preserves, lemon juice, soy sauce, and zest in a bowl.
• Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
• Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
• Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
• Drizzle with melted butter.
• Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
• Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
• Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
• Serve with lemon edges, steamed rice and green salad.

APRICOT HONEY CHICKEN

Steps:

• In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO LEMON CHICKEN

Steps:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.

LEMON HONEY PISTACHIO CHICKEN WITH APRICOT RICE

Steps:

• Preheat oven to 350 degrees.
• In a small mixing bowl combine the lemon juice, pistachios and honey and mix together.
• Season the chicken breast with salt and pepper. Sear the chicken in a saute pan over the medium heat until golden brown on both sides.
• Add the lemon honey pistachio mixture onto the tops of the chicken. Place in the oven and cook for 15 minutes.
• In a heavy bottom pot with a lid, melt the butter over medium low heat. Add the onions and orzo and cook until golden brown, or until the orzo smells nutty.
• Add the rice and stir to coat with onions and orzo, add the stock, orange zest, saffron, dried apricots, raisins and season with salt.
• Bring the rice mixture to a boil. Stir once and cover with the lid. Bake in the oven for 15 minutes.
• Remove from the oven and rest on the stove top for 10 minutes with the lid on. Add the chopped scallions and fluff into the rice using a fork.
• To serve, spoon the apricot rice onto a plate and top with the lemon honey pistachio chicken.

PISTACHIO CHICKEN FROM INDIA

Steps:

• Drain the boiled onions, cool lightly and then grind to a fine paste.
• Reserve a few peeled pistachios for garnish and grind the remaining with the chopped green chillies to a fine paste, adding a little water as you do so.
• Heat oil in a pan.
• Add the boiled onion paste and saute for 4 minutes or till the oil begins to separate.
• Ensure that the colour of the onion does not turn to brown.
• Add ginger and garlic pastes.
• Stir-fry briefly or until the raw smell of the same is gone.
• Add corriander and white pepper powders and salt to taste.
• Mix well.
• Stir in the pistachio-green chilli paste and cook for a minute.
• Add chicken pieces and saute for 2 minutes.
• Reduce heat, add 1 cup of water and simmer for 4-5 minutes or till the chicken is completely cooked.
• Stir in yogurt and continue to simmer for 2 minutes,stirring occasionally.
• Stir in fresh cream.
• Sprinkle garam masala powder and serve hot with naan!