Chicken With Apricots Recipes

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EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

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.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

APRICOT CHICKEN I



Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

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.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

APRICOT CHICKEN



Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

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.

Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams

CHICKEN WITH APRICOTS



Chicken With Apricots image

Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams

QUICK APRICOT CHICKEN



Quick Apricot Chicken image

This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. -Vicki Ruiz, Twin Falls, Idaho

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
Crushed red pepper flakes, optional

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.

Nutrition Facts : Calories 391 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 28g protein.

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

BAKED APRICOT CHICKEN



Baked Apricot Chicken image

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Provided by SHANG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 12

Number Of Ingredients 4

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

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.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g

WINE-BRAISED CHICKEN WITH APRICOTS



Wine-Braised Chicken with Apricots image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 chicken hind quarters
Kosher salt and freshly ground black pepper
8 cloves garlic, peeled
4 carrots, cut into large chunks
2 red onions, cut into quarters
2 cups dry white wine (any kind)
2 cups chicken stock
16 dried apricots
4 sprigs rosemary
Cheese Grits, recipe follows
Freshly chopped parsley, for garnish
3 cups low-sodium chicken broth
3/4 cup quick grits
2 cups grated sharp Cheddar
4 ounces cream cheese
2 tablespoons salted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
  • Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
  • Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
  • Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
  • Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

ROAST CHICKEN WITH APRICOTS AND OLIVES



Roast Chicken With Apricots and Olives image

This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Provided by Susan Spungen

Categories     dinner, poultry, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

3 1/2 to 4 pounds bone-in chicken pieces (see Note)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup fresh lemon juice, plus 1 lemon, sliced and seeded
1/4 cup fresh blood orange or regular orange juice
1/4 cup honey
4 to 6 garlic cloves, thinly sliced
3/4 teaspoon dried thyme
3 tablespoons ground sumac
4 tablespoons olive oil
1 cup (6 ounces) dried apricots
1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine
4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves
1/4 cup dry white wine

Steps:

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
  • Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
  • Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
  • Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

CHICKEN WITH APRICOTS AND PRUNES



Chicken With Apricots and Prunes image

Make and share this Chicken With Apricots and Prunes recipe from Food.com.

Provided by Stacia_

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 (3 1/2 lb) kosher roasting chickens, cut in 8 pieces (31/2 lbs.)
1 medium onion, coarsely chopped
1 tablespoon grated gingerroot
1/2 teaspoon cinnamon
1 cup kosher chicken broth or 1 cup water
salt & freshly ground black pepper
10 -12 dried apricots
6 -8 pitted prunes
2 -3 tablespoons pine nuts

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat.
  • Add the chicken and cook, turning, until golden-brown on all sides.
  • Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
  • If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
  • Adjust seasoning. Serve garnished with pine nuts.

Nutrition Facts : Calories 494, Fat 33.9, SaturatedFat 8.6, Cholesterol 124.8, Sodium 243.1, Carbohydrate 16, Fiber 2.1, Sugar 10.9, Protein 31.3

CHICKEN WITH APRICOTS



Chicken with Apricots image

Chicken with a fruit and nut sauce

Provided by amp1043

Time 40m

Yield Serves 2

Number Of Ingredients 11

2 Chicken Breasts
1 Onion, chopped
1 Green Pepper, sliced
Grated rind of 1 orange
1 tablespoon of plain flour
250 ml Vegatable Stock
60 ml Fresh Orange Juice
200 ml Dry White Wine
100 g Organic Dried Apricots cut into quarters
50 g Walnuts (chopped)
pinch of salt, freshly ground pepper, freshly grated nutmeg

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

CHICKEN WITH APRICOTS



Chicken with Apricots image

Categories     Sauce     Chicken     Side     Fry     Apricot     Healthy     Simmer     Boil

Yield serves 4

Number Of Ingredients 14

About 2 1/2 pounds chicken (I use 8 thighs or drumsticks or a mixture of the two, but a cut-up chicken would be fine)
Salt
Freshly ground black pepper
12 dried apricots, preferably the nice orange Turkish ones
3 tablespoons olive or canola oil
Two 2-inch cinnamon sticks
1/2 teaspoon whole cumin seeds
2 medium onions, cut into fine half rings
3 teaspoons finely grated peeled fresh ginger
1 tablespoon tomato paste
1 1/2 tablespoons sugar
2 tablespoons red wine vinegar
1 teaspoon garam masala, preferably homemade (page 285) but store-bought will do
1/2-3/4 teaspoon cayenne pepper

Steps:

  • Sprinkle the chicken on all sides with 1/2 teaspoon salt and very generous amounts of black pepper. Pat in and set aside.
  • Put the apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 minutes or until apricots have softened but are firm enough to take another 5 minutes of cooking later. Leave in the cooking liquid.
  • Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot, scatter in the cinnamon sticks and cumin. Ten seconds later, put in half of the chicken pieces and brown them on both sides. Remove to a bowl. Put the remaining chicken pieces in the frying pan and brown them the same way, then remove to the bowl. Add the onions to the oil in the pan. Stir and fry them until they turn brown at the edges. Add the ginger and stir for a few seconds. Add the tomato paste and stir once. Now return the chicken and all accumulated juices to the pan, along with 1 1/2 cups water and 1 teaspoon salt. Cover and bring to a boil. Lower heat and cook gently for 15 minutes, turning the chicken once during this period. Remove cover and add the sugar, vinegar, apricots and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high heat until the sauce is a bit syrupy, about 5 minutes.

APRICOT CHICKEN BREASTS



Apricot Chicken Breasts image

Enjoy this hearty chicken dish that's baked with Whole Grain Total® cereal and apricots - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 2

Number Of Ingredients 7

2 boneless skinless chicken breasts (1/2 lb)
3/4 cup Whole Grain Total® cereal, slightly crushed*
1/4 cup chopped dried apricots
1 tablespoon butter or margarine, melted
1/3 cup apricot preserves
1 teaspoon lemon juice
Salt and pepper, if desired

Steps:

  • Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
  • In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 37 g, TransFat 0 g

SKILLET CHICKEN WITH APRICOTS AND CAPERS



Skillet Chicken with Apricots and Capers image

This chicken-and-couscous dish makes an easy one-skillet meal. We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 9

1 tablespoon olive oil
Coarse salt and pepper
3 bone-in, skin-on chicken breast halves, cut in half (3 pounds)
1 small yellow onion, chopped
1 1/2 cups Israeli couscous
1/2 cup sliced dried apricots
1/4 cup capers
2 1/2 cups chicken broth
Fresh cilantro, for serving

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.

Nutrition Facts : Calories 685 g, Fat 26 g, Fiber 4 g, Protein 53 g, SaturatedFat 7 g

CHICKEN WITH APRICOTS



Chicken with Apricots image

Chicken with dried apricots is hardly a new idea, but it's almost always too sweet, and the routine addition of cinnamon and cloves makes the whole thing taste more like dessert than dinner. Take them away, add a little vinegar to counter the fruit's sweetness, improve and simplify the cooking technique, and you have a beautiful dish for a winter meal.

Yield makes 4 servings

Number Of Ingredients 6

1 cup dried apricots or other fruit
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
Salt and freshly ground black pepper
1 medium onion, chopped

Steps:

  • Put the apricots in a small bowl (or a 2-cup measure) and add the vinegar, wine, and about 1/4 cup water to cover. Let soak while you brown the chicken.
  • Turn the heat to medium-high under a 12-inch nonstick skillet and add the chicken, skin side down. Cook, rotating the pieces (not turning them) so they brown evenly. When they are nicely browned-take your time-turn them so they are skin side up and season with salt and pepper. Make a little space in which you can add the onion and cook, stirring the onion occasionally, until it has softened a bit, a minute or two.
  • Add the apricots and their liquid and bring to a boil; cook for a minute, then turn the heat to low and cover. Cook until the chicken is done, 15 to 20 minutes; do not turn while it is cooking. Remove the lid, raise the heat, and season the chicken well with salt and pepper. Boil out any excess liquid; you do not want the sauce to be too watery. Taste and adjust the seasoning if necessary and serve.
  • A few fresh thyme sprigs, added at the beginning of step 2 and discarded before you serve the chicken, add another dimension to this dish.
  • A tablespoon or two of butter, stirred in at the end, will make the sauce considerably richer. Or you might render some bacon, remove it, and brown the chicken in the bacon fat; crumble the bacon and stir it in at the end of cooking.

CHICKEN WITH RAISINS AND APRICOTS



Chicken With Raisins and Apricots image

Make and share this Chicken With Raisins and Apricots recipe from Food.com.

Provided by tunasushi

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken thighs
1 tablespoon curry powder
3 shallots, sliced thinly
1 1/2 cups chicken stock
1/2 cup orange juice
8 dried apricots, halved
1 tablespoon raisins
2 teaspoons cornflour

Steps:

  • Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
  • Add in chicken thighs, stock and juice. Add in dried fruit.
  • Bring to a boil, reduce, and simmer till chicken is cooked and tender.
  • Mix cornflour with a little water and use it to thicken the sauce.

Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7

HERBY CHICKEN WITH APRICOTS AND FETA



Herby Chicken with Apricots and Feta image

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
3 tablespoons canola oil
1 small onion, chopped
8 dried apricots
8 pitted dates
1/2 cup chicken stock
1/4 cup lemon juice
1 cup crumbled feta cheese
2 green onions, thinly sliced
Hot cooked couscous, optional

Steps:

  • Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricot and dates; cook 5 minutes longer. Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.

Nutrition Facts : Calories 282 calories, Fat 16g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 674mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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From canadianliving.com


CHICKEN BREAST WITH APRICOTS (SAVORY APRICOT RECIPE)
2020-07-23 Add the onions and the apricots to the pot, add lemon zest, 1 tablespoon lemon juice, sugar, and stock. Bring to a boil, it will happen almost instantly. Cover, lower the heat. Simmer for about 7-8 minutes until the meat is cooked through yet still very …
From whereismyspoon.co


SLOW COOKER APRICOT CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
2019-01-25 Instructions. Heat olive oil over medium-high heat in a large saute pan. Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once. Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and ...
From familyfoodonthetable.com


PAN-BRAISED CHICKEN WITH APRICOTS RECIPE | MYRECIPES
Step 2. Pat chicken dry; season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Set chicken aside. Step 3. Add onion to skillet and cook over medium heat for 3 minutes, scraping …
From myrecipes.com


APRICOT CHICKEN WITH OLIVES - THIS IS HOW I COOK
2021-09-02 Combine well. Add lemon slices, apricots, olives, and olive brine. Add chicken and cover tightly before sealing. Refrigerate up to 24 hours, turning the bag from time to time or tossing the chicken pieces in the bowl. When ready to bake, position an oven rack 8″ from the broiler source.
From thisishowicook.com


MOROCCAN CHICKEN AND APRICOT TAGINE RECIPE - THE SPRUCE EATS
2021-07-28 Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven. Add the olive oil, onions, garlic, and cinnamon stick . Add the seasoned chicken, meat-side down, in a single layer on top of the onions. Place the cilantro bouquet on top. Add the broth to the tagine.
From thespruceeats.com


SPICED CHICKEN BREASTS WITH DRIED APRICOTS RECIPE
Heat the oven to 425°. In a small saucepan, combine the apricots and water. Bring to a boil, lower the heat, and then simmer, partially covered, for 10 minutes. Set aside. Advertisement. Step 2 ...
From foodandwine.com


APRICOT CHICKEN {IN 30 MINUTES!} - CHELSEA'S MESSY APRON
2019-09-10 Sauté: Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add boneless chicken breast and cook for 4-6 minutes per side, until the chicken is cooked through and the juices run clear. Transfer the chicken to a clean plate, loosely cover with foil and let the chicken rest for 5-10 minutes. Thinly slice or shred.
From chelseasmessyapron.com


30 FRESH APRICOT RECIPES - INSANELY GOOD
2022-06-10 23. Apricot Turkey Burgers. These burgers are a healthier alternative to beef burgers this summer. The patties are made from turkey, apricots, chickpeas, shallots, and seasonings. Toast your buns and add a little tzatziki sauce for a final dish that’s crunchy, juicy, tender, zesty, creamy, and full …
From insanelygoodrecipes.com


APRICOT CHICKEN - JAMIE GELLER
2011-03-07 Preparation. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray. Rinse chicken and pat dry. Arrange in prepared pan. Sprinkle with nutmeg. In a small bowl, stir together apricots, preserves, Russian dressing, duck …
From jamiegeller.com


MOROCCAN CHICKEN WITH APRICOTS - THESUPERHEALTHYFOOD
2022-06-20 Set the chicken aside. STEP 3. Lower the heat and fry the onion, garlic, bell pepper for 3-5 minutes until slightly softened. STEP 4. Stir in the spices, salt and sugar and cook for a minute until the spices release their aromas. STEP 5. Add the squash, apricots, cherry tomatoes and stock.
From thesuperhealthyfood.com


MEDITERRANEAN BRAISED CHICKEN WITH APRICOTS - GYPSYPLATE
Stir in the rest of the wine and chicken broth and simmer for 5 minutes. Taste for salt and season with pinch of salt if necessary. Nestle the chicken thighs in the sauce along with rosemary, oregano, mushrooms and apricots. Bring it to a simmer for couple of minutes. Transfer the pot to the oven and cook uncovered for about 40-45 minutes.
From gypsyplate.com


KOSHER APRICOT CHICKEN RECIPE - THE SPRUCE EATS
2022-01-25 Gather the ingredients. Oil a 13 x 9 x 2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika. In a small bowl, mix the apricot jam, mayonnaise, garlic powder, salt, and pepper. Pour the sauce evenly over the chicken.
From thespruceeats.com


CHICKEN WITH APRICOTS ROSEMARY & GINGER
Preparation. Heat oven to 375F. Heat a Dutch oven or large cast-iron pan with a lid, to medium-high heat. Add oil and butter, stirring until butter melts. Add onion, rosemary, ginger, chilies, salt and pepper. Cook until onions begin to soften. Stir in the garlic. Add chicken thighs and brown on both sides (about 5 minutes per side).
From manitobachicken.ca


APRICOT CHICKEN - PETER'S FOOD ADVENTURES
2019-01-18 sear chicken thighs in a bit of oil, and place in slow cooker. sauté onion and garlic, add fresh apricots. mix in sugar, stock, spices and Sweet Thai Chili Sauce. pour over chicken thighs in slow cooker and cook on high for 2½ hours. thicken with a corn starch slurry.
From petersfoodadventures.com


THE BEST CHICKEN AND MUSHROOM RECIPES - GYPSYPLATE
2022-06-20 11. Cashew Chicken Stir Fry. Cashew Chicken Stir Fry is great way to use up whatever vegetables you have in your fridge. The crunchiness and flavors of cashews go extremely well in Asian stir fries. Make a huge batch, as it’s a great meal prep option. You can pair it with rice or lo mein for all your weekly lunches.
From gypsyplate.com


CHICKEN TAGINE WITH APRICOTS: AN EASY, DELICIOUS RECIPE
2021-04-06 As the chicken cooks, place the dried apricots in a small pot of water and cover. Heat the pot over medium heat and simmer, partially covered for 10-15 mins, or until the apricots are tender enough to pinch in half. Remove the apricot pot from the heat and drain in a strainer in the sink, then return the apricots to the pot.
From unocasa.com


MIDDLE EASTERN SPICED CHICKEN WITH APRICOTS RECIPE
2017-02-16 Instructions. Make the spice blend by combining the salt, sugar, turmeric, coriander, cumin, cinnamon, cayenne and a few grinds of black pepper in a small bowl. Set aside. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the chicken and sauté until no longer pink on the outside, 2 minutes.
From mygourmetconnection.com


AMAZING APRICOT CHICKEN - 40 APRONS
2019-06-24 Preheat oven to 375º F. Heat 1 tablespoon avocado oil in a large ovenproof skillet over medium heat. Sprinkle chicken thighs on both sides with salt. Carefully place chicken thighs, skin side down, in skillet. Cook for 7-8 minutes or until the chicken releases easily from the pan and skin is golden.
From 40aprons.com


SLOW COOKER APRICOT CHICKEN - SLOW COOKING PERFECTED
Instructions. In a slow cooker, add the onion, garlic, apricot nectar, apricot halves, parsley, and thyme. Mix slightly to combine. Next, add the chicken, and make sure it’s covered in the apricot sauce. Cook on low for 6 hours. Remove the chicken from the slow cooker. …
From slowcookingperfected.com


APRICOT CHICKEN - STICKY APRICOT CHICKEN WITH ROASTED BROCCOLI
2020-04-22 Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred. While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder.
From howsweeteats.com


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