Baked Apricot Orange Chicken Recipes

APRICOT-ORANGE CHICKEN BAKE

Steps:

• Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
• Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Lay the chicken in prepared 9 by 13-inch baking dish.
• Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
• Simmer, whisking often, until the mixture has thickened, about 8 minutes.
• Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
• Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
• Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

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.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

APRICOT ORANGE CHICKEN HEART HEALTHY

Steps:

• Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
• Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
• Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
• Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
• For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
• Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
• Preheat oven to 375 degrees.
• Brush chicken generously with the apricot glaze.
• Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
• Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
• Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
• Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
• Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.

BAKED APRICOT ROSEMARY CHICKEN

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.