Chicken And Apricot Saute Recipes

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)

Steps:

• Cut chicken breasts in half or into serving-sized portions.
• In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

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.

CHICKEN AND APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
• In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

SAUCY APRICOT CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.

ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
• In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
• Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.

EASY SESAME CHICKEN WITH APRICOT SAUCE

Steps:

• Mix the first six ingredients in a bowl.
• Beat the eggs with the water and soy sauce in another bowl.
• Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
• Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
• Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.

SKILLET CHICKEN WITH APRICOTS AND CAPERS

Steps:

• Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
• Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro.

CHICKEN WITH APRICOT JAM

Steps:

• Preheat the oven to 350°F Lightly grease a baking dish.
• Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
• In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
• Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

APRICOT CHICKEN III

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.

CHICKEN, DRIED APRICOTS

Steps:

• Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
• Simmer the apricots in water to cover for 30 minutes, or until plump.
• Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.

NIGELLA LAWSON CHICKEN & APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
• Add 1/4 cup water, and stir to make a paste.
• Set aside.
• In a large sauté pan over medium heat, heat cinnamon stick.
• Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
• Add masala, and stir.
• Add chicken, and stir for about 5 minutes.
• Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes.
• Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
• Transfer to a large bowl, sprinkle with cilantro and serve hot.

APRICOT-MUSTARD BAKED CHICKEN

Steps:

• Preheat the oven to 400°F.
• Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
• While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
• Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.

CHICKEN AND APRICOT STEW WITH COUSCOUS

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add the chicken, and cook until browned, about 4 minutes per side. Transfer to a paper-towel-lined plate. Pour off all but 2 tablespoons oil.
• Reduce heat to medium; add onion. Cook, stirring occasionally, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water, and 2 tablespoons honey; season with salt.
• Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is cooked through and liquid is thickened, 45 to 50 minutes. (If sauce has not thickened, transfer chicken to a platter and place it into an oven preheated to 200 degrees to keep warm. Reduce sauce to desired consistency.) Add remaining 2 tablespoons honey and salt to taste. Pour over chicken on platter.
• Meanwhile, in a medium saucepan, bring stock to a boil. Place couscous and butter in a medium bowl. Pour stock over couscous; cover with plastic wrap. Let stand until the couscous absorbs all the stock, about 5 minutes. Fluff with a fork, and season with salt. Stir in almonds. Serve couscous with chicken, and garnish with sesame seeds.

CHICKEN WITH GINGERED APRICOT SAUCE

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.