Sweet Spicy Apricot Chicken Food

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SWEET & SPICY APRICOT CHICKEN

Steps:

• Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.
• While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.
• While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.
• Fork through the couscous - it should have plumped up by now - and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.

SPICY APRICOT CHICKEN STIR-FRY

Steps:

• Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

HOT-AND-SWEET APRICOT CHICKEN

Steps:

• Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
• Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

SPICY APRICOT CHICKEN THIGHS

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

AMAZING APRICOT CHICKEN

Steps:

• Finely mince shallot.
• Heat a large drizzle of olive oil in a non stick skillet over medium high heat. Pat chicken dry with paper towel, then season all over with salt and pepper.
• Add to pan and cook until no longer pink in center 4-5 minutes per side. Remove from pan and set aside to rest.
• To pan, add shallot, whole thyme sprigs and drizzle of olive oil over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, 1 minute. Stir in 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and add 2 Tbsp. butter, gently swirl until melted. Serve this pan sauce drizzled over chicken.

SWEET 'N STICKY APRICOT CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over chicken. Turn to evenly coat both sides of chicken pieces with jam mixture.
• Bake 45 min. or until chicken is done (165°F).

SWEET & SAVORY APRICOT CHICKEN

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.