Chicken Apricot Pork Pie Recipes

CHICKEN, APRICOT & PORK PIE

Steps:

• Make the pork filling. Put the sausagemeat, bacon and roughly chopped ham into a food processor with the mace, pepper and a small amount of salt. Pulse until it is all coarsely chopped. Stir in the pieces of ham and the parsley.
• To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk in a pan with 150ml water, then heat gently until the lard has melted, but don't let it boil. Pour the hot liquid into the flour mixture, while beating with a wooden spoon.
• Use your hands to knead until the dough comes together smoothly. Use a little more lard to grease the loaf tin, then line it with a long strip of baking parchment that comes well over the edge of the tin at each end - this will help you to lift out the pie. Dust inside the tin with the finest dusting of flour, too.
• Dust your surface with flour. Wrap a third of the dough in cling film, then a tea towel (see tip, below), then roll out the rest to roughly 1.5cm thick. Roll the pastry over the rolling pin to help you lift over and into the tin. Use your hands to mould the pastry into the tin, pressing it firmly into the corners and easing it neatly up the sides to give an even thickness and overhang all the way around.
• Start layering up the pie with roughly a quarter of the pork filling, pressing into a firmly packed, even layer at the bottom. Top with just over half of the chicken fillets - you can cut them to fit if you need to. Sandwich them together like a jigsaw puzzle, so that wherever you eventually slice into the finished pie, you get a perfect stripe of each different layer.
• Follow the chicken strips with a second quarter of the pork. Again, try to press into a well-packed, even layer without disturbing the pastry too much. Now put in the apricots. Fit them in snugly, to once again create an even layer with no visible gaps.
• Top the apricots with just over half the remaining pork mixture - this will probably take you over the top of the tin. Add the final layer of chicken fillets down the middle, starting to round the filling toward the centre. Finally, pile on the remaining pork and mould with your hands into a neat, firm dome.
• Heat oven to 200C/180C fan/gas 6. Roll out the remaining pastry on a floured surface to a little bigger than the top of the pie. Brush some egg over the overhanging pastry edges on the pie, then lift on your pastry lid.
• Use your hands to smooth over the top, pressing out any air, then press the edges well to seal. Using a small, sharp knife, and holding the whole tin in your hand so you can rotate it, cut away the excess pastry neatly by running your knife along the edge of the tin.
• Crimp the edge of your pastry by using your index finger to create a 'divot', while pinching around it with two fingers from your other hand. Work all the way around the edges - this looks pretty, but also helps to seal the edges even more.
• Finally, make a small hole in the centre of the pie and insert a metal piping nozzle into it. Brush the top all over with more beaten egg, then bake in a shallow roasting tin for 30 mins, before lowering the temperature to 180C/160C fan/gas 4 and cooking for another hour. Leave to cool (see tip, below), then use the paper to help lift out the pie - although once cool, you should be able to tip it out upside down onto your hand.
• Soften the gelatine leaves in some cold water and pour 500ml boiling water over the stock cube to make stock. Squeeze the excess water from the leaves and stir into the stock to dissolve. Cool to room temperature, then sit a small funnel into your nozzle (unless you have a steady hand) and gradually pour in a little at a time into your pie until no more will go in. Remove the nozzle and chill for at least 4 hrs, or overnight.

ROAST CHICKEN WITH APRICOT GLAZE

Steps:

• Heat the oven to 450 degrees with a rack set in the middle position.
• Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
• Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
• Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
• Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
• Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
• While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

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.

RUSTIC CHICKEN & APRICOT PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.
• Whizz the chicken thighs in a food processor to mince them. Add the onion and blitz again to chop it. Tip into a bowl. Add the spices, sausagemeat, lardons, parsley and some salt. Mix really well.
• To make the pastry, melt the lard in a saucepan with 150ml water and the milk. When melted, remove from the heat, tip in the flour and beat well. Knead on a lightly floured work surface, then roll out and use two-thirds to line the tin.
• Spoon in half the sausage mixture and top with the apricots and half the chicken breasts. Cover with the rest of the sausage mixture, then press the remaining chicken breasts on top.
• Roll out the remaining pastry and use to cover the pie. Press firmly onto the filling, then bring the pastry from the sides over the top and seal. Make a hole in the top of the pie for steam to escape, and brush well with the egg. Bake for 30 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 1 hr more. Cool in the tin.

TONYS AWESOME CREAMY APRICOT CHICKEN

Steps:

• Cook the chicken legs while on the bone.
• Then take the chicken off of the legs and cube it.
• Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice.
• Cook on a low to medium heat for about 20 minutes.
• Once cooked, serve it up on a bed of rice.
• Soooo yummy.
• Let me know what you think!

QUICK APRICOT CHICKEN

Steps:

• In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.

SOUTHERN APRICOT CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
• Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
• While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

CREAMY APRICOT CHICKEN

Steps:

• Preheat oven to 350°F.
• Place chicken in an ovenproof dish.
• Mix apricot nectar, onion soup mix and curry, pour over chicken and bake for 45 minutes.
• Add the apricot halves and bake 10 minutes.
• Remove from oven, stir in sour cream and sprinkle with chopped cilantro.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

LEMON-APRICOT CHICKEN (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
• In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

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.