Sweet Savory Apricot Chicken Food
EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)
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
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
SWEET & SAVORY APRICOT CHICKEN
So much lively flavor, there's no room for salt. I found this recipe in a magazine. The recipe is from Mrs. Dash. I have not tried this recipe.
Provided by internetnut
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 109.2, Fat 0.2, Sodium 44.2, Carbohydrate 28.8, Fiber 0.2, Sugar 17.6, Protein 0.4
FANCY APRICOT CHICKEN
This is one of those recipes that I feel could be in a restaurant. I was so proud or the end result I got from this after thinking on it for 4 days; planning out the seasoning, the sauce, the apricots. It was allot of thinking, but it was soooo worth it. I couldn't of asked for a better product.
Provided by MizEmerilLagasse
Categories Curries
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 475F, line the bottom of a 9"-13" pan with foil (I like nonstick foil).
- Remove the giblets from the chicken and just throw them away.
- Dry the bird off and place it, breast side up, in the lined pan.
- Stuff the bird with as many apricots and onion pieces as you can then just toss the ones that would fit around the bird Stuff the cinnamon sticks, one under each breast, inside the bird.
- Smear the butter, curry powder, and cayenne all over the top and sides of the chicken.
- Cook for 20 minutes in the 475F oven then loosely cover with foil, turn the oven to 350F and cook for 2 1/2 to 3 hours more.
- When the bird is down, remove from the oven and spit it open down the back bone.
- Turn oven down to 250°F.
- Remove the apricots and onion from inside and around the bird and place them in a blender or food processor.
- Finish carving the bird and set it aside.
- Line another 9"-13" pan with foil (or use the same one that has just been cleaned) Pour the rice into the pan and stir in the butter and curry powder.
- Place the chicken on top of the rice and set aside.
- Add all the ingredients for the sauce plus 1/4 cup reserved apricot syrup to the blender or food processor with the cooked apricots and onion.
- Blend until smooth then pour over the chicken.
- Return to the 250F oven for 15 minutes.
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