Apricot Ginger Chicken Thighs Recipes

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APRICOT-GLAZED CHICKEN THIGHS



Apricot-Glazed Chicken Thighs image

A dash of cayenne pepper keeps the sticky glaze for this chicken thigh recipe from being too sweet.

Provided by Recipe by Katie Workman

Time 55m

Number Of Ingredients 8

0.25 cup apricot spreadable fruit, large pieces snipped
0.25 cup honey
2 tablespoon soy sauce
2 tablespoon minced fresh ginger
6 cloves garlic, minced (1 tablespoon)
0.5 teaspoon cayenne pepper
0.25 cup cider vinegar
8 bone-in chicken thighs (3 1/2 to 4 pounds total)

Steps:

  • Place oven rack in bottom third of oven. Preheat oven to 400°F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
  • Line a 13 x 9-inch baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done (175°F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Nutrition Facts : Calories 483 kcal, Carbohydrate 15 g, Cholesterol 193 mg, Protein 33 g, SaturatedFat 8 g, Sodium 377 mg, Sugar 13 g, Fat 31 g, UnsaturatedFat 20 g

APRICOT CHICKEN III



Apricot Chicken III image

A very easy and delicious recipe for the whole family.

Provided by Shannon1975

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish.
  • In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
  • Bake in preheated oven for 55 minutes.
  • Sprinkle apricot halves over chicken and cook another 5 minutes.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 8.2 g, Cholesterol 119.7 mg, Fat 13.7 g, Fiber 0.8 g, Protein 33.5 g, SaturatedFat 3.8 g, Sodium 894.4 mg, Sugar 2.2 g

SPICY APRICOT CHICKEN THIGHS



Spicy Apricot Chicken Thighs image

Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed red pepper flakes
12 bone-in chicken thighs (about 5 pounds)
SAUCE:
1 jar (12 ounces) apricot preserves
1/4 cup rice vinegar
1 tablespoon honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

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.

Nutrition Facts :

CHICKEN WITH GINGERED APRICOT SAUCE



Chicken with Gingered Apricot Sauce image

Categories     Chicken     Ginger     Sauté     Low Cal     Apricot     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1/2 cup all purpose flour
1 teaspoon ground coriander
4 skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
8 dried apricots, thinly sliced
2 large green onions, sliced
1 cup canned low-salt chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons apricot preserves
1 tablespoon honey
2 teaspoons soy sauce
3/4 teaspoon ground ginger

Steps:

  • Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
  • Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

APRICOT CHICKEN THIGHS



Apricot Chicken Thighs image

Make and share this Apricot Chicken Thighs recipe from Food.com.

Provided by Dancer

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup apricot nectar
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1/2 teaspoon ground ginger
6 skinless chicken thighs (2 lb)
12 dried apricot halves

Steps:

  • Combine all but chicken and dried apricots.
  • Mix well, set aside.
  • Trim excess fat from chicken.
  • Rinse chicken with cold water, pat dry.
  • Place chicken in a 12 x 8 x 2" baking dish.
  • Pour reserved apricot nectar mixture over chicken.
  • Cover and bake at 350 degrees for 45 minutes.
  • Uncover, and place aproicot halves in apricot nectar mixture.
  • Continue baking, uncovered, 15 minutes or until chicken is tender.
  • Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
  • Garnish each thigh with 2 apricot halves.
  • Serve immediately.

APRICOT GINGER GAME HENS



Apricot Ginger Game Hens image

These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 9h30m

Yield 4

Number Of Ingredients 7

½ cup soy sauce
¼ cup apricot preserves
¾ teaspoon grated fresh ginger root
1 teaspoon crushed garlic
½ cup white wine
½ teaspoon white sugar
2 Cornish game hens, halved lengthwise

Steps:

  • In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.9 g, Cholesterol 127.6 mg, Fat 17.8 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.9 g, Sodium 1875.9 mg, Sugar 10.1 g

CHICKEN THIGHS WITH APRICOTS



Chicken Thighs With Apricots image

I love fruit with meat and this is a special treat. I also want to cook a wonderful dish for a diabetic with low carbs. I found this recipe in Good Housekeeping "Our Best Diabetic Recipes"

Provided by taril

Categories     Chicken Thigh & Leg

Time 42m

Yield 4 1 1/2 thighs, 1 Tablespoon sauce and 1 apricot, 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs
1/2 cup apricot nectar
6 tablespoons low-sugar apricot preserves
4 tablespoons snipped of fresh mint
1 tablespoon olive oil
1 teaspoon olive oil
1 tablespoon sherry wine vinegar
1/2 teaspoon curry powder
1 garlic clove, minced
4 medium apricots, halved and pitted
1/4 cup green onion, chopped
1/4 cup pistachios, chopped
1 tablespoon dijon-style mustard
1/2 teaspoon mustard seeds

Steps:

  • Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place chicken in a large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup of Nectar, 2 Tablespoons of preserves, 2 Tablespoons mint, 1 Tablespoon of oil, vinegar, curry powder and garlic. Pour over chicken; seal bag. Refrigerate for 2 to 4 hours.
  • Using a gas grill, preheat grill, reduce heat to minimum, place chicken on grill. Grill, covered, 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling. Add apricots to grill, cut side down, during last 5 minutes of grilling or until lightly browned.
  • For sauce: In a small bowl, combine remaining 1/4 cup apricot nectar, 4 Tablespoons preserves, 2 Tablespoons mint, 1 teaspoon olive oil, the green onions, 3 Tablespoons pistachios, the mustard, mustard seeds and 1/4 teaspoon salt.
  • Drizzle sauce over chicken and apricots. Sprinkle with remaining nuts.

Nutrition Facts : Calories 260.7, Fat 12.7, SaturatedFat 2.2, Cholesterol 94.4, Sodium 102.3, Carbohydrate 12, Fiber 2.4, Sugar 8.3, Protein 25

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