Spiced Chicken Apricot Pastilla Food

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ASIAN SPICED CHICKEN WITH VANILLA APRICOT SAUCE



Asian Spiced Chicken With Vanilla Apricot Sauce image

I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!

Provided by Quest4ZBest

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 cup finely chopped onion
2 tablespoons soy sauce
1 teaspoon lemon juice
2 tablespoons olive oil
1 teaspoon basil leaves
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon black pepper
1 cup fresh spinach, cut into thin strips
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon pumpkin pie spice

Steps:

  • Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
  • Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
  • To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.

Nutrition Facts : Calories 636.9, Fat 20, SaturatedFat 3.3, Cholesterol 145.3, Sodium 1318.6, Carbohydrate 63.3, Fiber 2.5, Sugar 39.5, Protein 52.4

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)



Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) image

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

1/2 cup white wine
3 tablespoons honey
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 medium onion, sliced
4 garlic cloves, minced
2/3 cup pitted prune
2/3 cup dried apricot, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs, halved

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

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