Tomato Apricot Chicken Food

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.

TOMATO-APRICOT CHICKEN

Steps:

• Season chicken with salt and pepper. Cook chicken in a very large skillet in hot oil for 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.
• Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with additional salt and pepper.

APRICOT CHICKEN CURRY

Steps:

• Apricots - Soak apricots in hot water for 20 minutes. Drain and chop the apricots. Set aside.Pro tip - we want the apricots to soften and become a paste when added to the curry. So, make sure to soak until thoroughly soft
• Onions - Pulse the onions in a food processor to a smooth paste - Set aside.
• Masala - To the same food processor - add all the masala ingredients and blend to a smooth paste
• Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutesPro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary.
• Add the chopped tomatoes and cook for three minutes more. Then add the chicken and apricots along with the water and vinegar. Season with salt and pepperPro tip- let the tomatoes really soften as they cook so they almost disappear into the sauce.
• Cover and cook for 20 minutes on medium heat until the chicken is cooked through.
• Taste and adjust seasoning before serving

SUN-DRIED TOMATO AND APRICOT CHICKEN

Steps:

• Preheat oven to 375°F.
• Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
• Spread marmalade on top and bake 30 minutes.
• Baste chicken with pan liquid.
• Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
• Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.

SUN-DRIED TOMATO AND APRICOT CHICKEN

Steps:

• Heat oven to 375°F.
• Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
• Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
• Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)

TOMATO-APRICOT CHICKEN

Steps:

• Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.
• Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with salt and pepper. Makes 4 servings.

ROASTED TOMATO AND WHITE BEAN STEWED CHICKEN WITH APRICOT PINE NUT COUSOUS

Steps:

• Preheat the oven to 375 degrees F.
• Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste. Put on a roasting pan and cook in the oven for 30 minutes or until soft. Cut plum tomatoes in 1/2, lay on another roasting pan, drizzle with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes. When vegetables are cooked set them aside to be added later.
• Season the chicken with salt and pepper. In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken. Cook on both sides until crisp and browned, leaving any burnt bits at the bottom of the pan. Remove the chicken and set aside on a plate.
• In the same pot, add the remaining carrots, celery, onions, and salt to the pot.
• over the pot and cook for about 10 minutes. Place the chicken back into the pot on top of the vegetables and add the parsley, remaining 2 tablespoons tarragon, bay leaves, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock. Cover the pot and cook until soft and tender, about 30 minutes. Add the rinsed white beans and cook for an additional 10 to 15 minutes. Garnish with additional parsley, tarragon, and orange zest and serve over couscous.
• Put couscous in a large bowl, then add 1/2 cup boiling water and stir until couscous has absorbed the water and has gotten puffy. Repeat this procedure, adding 1/2 cups at a time, until all the water is used. Once the couscous is cooked add the apricot slices, pine nuts, orange zest, mint, and olive oil. Serve with chicken.

APRICOT ORANGE GLAZED CHICKEN

Steps:

• Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
• In a small bowl, combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
• Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
• Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!
• Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like. Remember? No rules, be creative. We like to serve this with rice.

TOMATO-APRICOT CHICKEN

Steps:

• Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
• Add garlic; cook and stir 1 minute more.
• Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
• Uncover and cook to desired consistency. Season to taste with salt and pepper.