Touch Of Thai Apricot Chicken Food

THAI CHICKEN CURRY WITH DRIED APRICOTS

Steps:

• In a heavy skillet heat oil over medium heat.
• Add in onions, garlic and red bell pepper; saute for about 5 minutes.
• Add in red curry paste and minced ginger; saute for about 1 minute longer.
• Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
• Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
• Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
• Return the cooked chicken back to the skillet and season with salt and pepper to taste.
• Sprinkle with remaining cilantro.
• Serve over rice.

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

TOUCH OF THAI APRICOT CHICKEN

Steps:

• Preheat oven to 350.
• Spray 9 x 13 casserole dish with cooking spray.
• Place chicken breasts in dish.
• Mix all other ingredients and pour over chicken.
• Bake covered for 1 hour.
• Serve with rice.

APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
• Season the chicken with salt and pepper on all sides.
• In a skillet, brown the chicken in hot oil until very well browned on all sides.
• Place the chicken in the prepared baking dish on top of the onions and pepper slices.
• In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
• Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
• In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
• Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
• Bake for about 45-50 minutes, or until the chicken legs are cooked.
• NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
• Prepare the sauce as directed.
• Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
• Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
• Delicious!

APRICOT CHICKEN

Steps:

• Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess).
• Heat oil in a large frypan and lightly brown the chicken pieces.
• Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook.
• Stir in the apricot halves and carrots. Reheat.
• ALTERNATE COOKING METHOD.
• Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.

MOROCCAN TAGINE OF CHICKEN WITH APRICOTS

Steps:

• In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice, 1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once).
• In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
• Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: "rinse" the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot).
• Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
• Serve warm and sprinkled with sesame seeds, if desired.