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.
Nutrition Facts : Calories 200 kcal, Carbohydrate 15 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 288 mg, Sugar 10 g, ServingSize 1 serving
WINE-BRAISED CHICKEN WITH APRICOTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
- Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
- Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
- Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
- Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.
ALMOND CHICKEN WITH APRICOT SAUCE
With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
APRICOT ROASTED CHICKEN
Make and share this Apricot Roasted Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Place chicken in a 13" x 9" baking dish; set aside.
- In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
- Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 310.2, Fat 15.9, SaturatedFat 4.1, Cholesterol 88.1, Sodium 256.3, Carbohydrate 12.3, Fiber 0.2, Sugar 8, Protein 27.9
ROASTED CHICKEN WITH SMOKEY ORANGE SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
- In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
- Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.
- Yield: 4 servings (with leftovers for additional meals such as Robin's Chicken Quesadillas and Thai Chicken Salad)
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
SMOKY APRICOT HOT SAUCE
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
Provided by Chef Mo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
- Transfer mixture to a blender and add apricot preserves; puree until smooth.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 154.2 mg, Sugar 8.8 g
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
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