Chicken Apricot Bundles Recipes

CHICKEN APRICOT BUNDLES

Steps:

• Unroll crescent roll dough and separate into eight rectangles. Place on an ungreased baking sheet; sealing perforations. , In a small bowl, combine the remaining ingredients; spoon 1/4 cupful onto the center of each rectangle. Bring edges to the center; pinch to seal. Bake at 375° for 12-15 minutes or until golden.

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 APRICOT BUNDLES

Steps:

• Unroll crescent roll dough and separate into eight rectangles. Place on an ungreased baking sheet and press perforations together. Combine the remaining ingredients; spoon 1/4 cupful onto the center of each rectangle. Bring edges to the center; pinch to seal. Bake at 375 degrees F for 12-15 minutes or until golden.

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.

CHICKEN WITH APRICOTS

Steps:

• Chop the chicken breasts into small chunks, fry until cooked then set aside.
• Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
• In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
• Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
• Bring to the boil and simmer for 15 minutes.
• Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table

PUFF PASTRY CHICKEN BUNDLES

Steps:

• Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

CHICKEN APRICOT BUNDLES

Steps:

• Unroll the crescent roll dough and separate into eight rectangles. Place onto ungreased cookie sheet; press the perforations together.
• Combine the remaining ingredients and spoon 1/4 cupful onto the center of each rectangle. Bring the edges to the center; pinch and seal.
• Bake at 375°F for 12 to 15 minutes or until golden.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
• Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
• While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

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 AND APRICOTS

Steps:

• Drain apricots, reserving syrup.
• In a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.
• Stir together syrup, stock, soy sauce, cumin and season to taste.
• Pour over chicken.
• Cook, covered, over low heat for about 30 minutes, or until chicken is tender.
• Put chicken in heatproof casserole and reduce liquid in skillet to ½ cup on stove.
• Pour over chicken and place apricots on top.
• When food stops steaming, cover and refrigerate for 2-3 days.
• For longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.
• Reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.
• Alternatively, reheat in 375F (175C) oven for about 20 minutes, or until heated through.
• To serve: Sprinkle with chopped parsley.
• Serve with steamed rice.