Chicken With Orange Apricot Stuffing Recipes

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ROAST CHICKEN WITH APRICOT STUFFING



Roast Chicken With Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

Steps:

  • Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  • Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  • Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  • Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g

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

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

CHICKEN WITH ORANGE-APRICOT STUFFING



Chicken With Orange-Apricot Stuffing image

This recipe was originally from a magazine many years ago. The stuffing is great and it keeps the chicken moist. The chicken meat takes on the subtle flavours. Its gluten free also

Provided by Jubes

Categories     Whole Chicken

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 french shallots, finely chopped
1/2 cup short-grain white rice
2 teaspoons orange rind, finely grated
1 3/4 cups fresh orange juice
3/4 cup dried apricot, chopped
1/2 teaspoon ground cardamom
1 5/8 kg chicken (No. 16)
2 teaspoons soft brown sugar

Steps:

  • Preheat oven to 180°C
  • Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
  • Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
  • Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
  • Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
  • Combine remaining orange juice and brown sugar in a jug and pour over chicken.
  • Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
  • Serve chicken with the rice stuffing.

Nutrition Facts : Calories 813, Fat 44.5, SaturatedFat 11.7, Cholesterol 185.4, Sodium 180.3, Carbohydrate 52.4, Fiber 2.9, Sugar 24.4, Protein 49.7

APRICOT-ORANGE SALSA CHICKEN



Apricot-Orange Salsa Chicken image

Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 2 servings.

Number Of Ingredients 5

3/4 cup salsa
1/3 cup apricot preserves
1/4 cup orange juice
2 boneless skinless chicken breast halves (5 ounces each)
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 450mg sodium, Carbohydrate 66g carbohydrate (25g sugars, Fiber 0 fiber), Protein 31g protein.

APRICOT ORANGE STUFFING/DRESSING



Apricot Orange Stuffing/Dressing image

My sister's MIL made this for Thanksgiving dinner. It was so good, I had to ask her for the recipe. This stuffing has Grand Marnier in it and believe me, it changes this dressing from the same ol' ho-hum to FABULOUS. Note, you can substitute ready-made bread cubes for the fresh, if so desired.

Provided by Lusil

Categories     < 4 Hours

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 15

6 cups cubed sourdough bread
1 tablespoon dried thyme
salt and pepper, to taste
2 tablespoons olive oil
3/4 cup dried apricot, halved
3/4 cup Grand Marnier
1 lb turkey sausage or 1 lb sweet Italian sausage link, casings removed
1 tablespoon butter
2 cups chopped onions
2 cups chopped celery
1/2 tablespoon minced garlic
1/2 tablespoon dried sage
1 diced granny smith apple
1/2 cup dried cherries
1 cup chicken broth

Steps:

  • Preheat oven to 350 degrees.
  • Toss bread with thyme, salt, pepper and half of the oil.
  • Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
  • Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
  • Meanwhile, brown the sausage in a skillet, breaking up clumps.
  • Transfer to the bread bowl with a slotted spoon.
  • Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
  • Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
  • Toss well.
  • Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
  • For stuffing, cool completely then stuff the turkey.
  • For dressing, bake for 45 minutes covered with foil.
  • Remove foil and continue to bake for an additional 15 minutes.

Nutrition Facts : Calories 240.3, Fat 15.3, SaturatedFat 5.9, Cholesterol 37.4, Sodium 456.5, Carbohydrate 16.4, Fiber 2.5, Sugar 10.6, Protein 10.3

ORANGE-APRICOT CHICKEN



Orange-Apricot Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 1-inch piece fresh or frozen ginger
1 1-inch strip orange rind
1 1-inch strip lemon rind
1/2 cup fresh orange juice
1/3 cup apricot preserves, sweetened with fruit
2 teaspoons Dijon mustard
8 ounces skinless, boneless chicken breasts
2 navel oranges
1 teaspoon olive oil

Steps:

  • With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
  • Add the orange juice, apricot preserves and mustard, and process to mix well.
  • Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
  • Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 151 milligrams, Sugar 41 grams, TransFat 0 grams

APRICOT ORANGE CHICKEN



Apricot Orange Chicken image

Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! "It goes together so quickly," she writes from Ada, Oklahoma, "and I get rave reviews whenever I serve it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups reduced-sodium chicken broth
3/4 cup uncooked long grain rice
1 tablespoon cornstarch
1/2 cup cold water
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons canola oil
1/2 cup 100% orange marmalade spreadable fruit
1/3 cup dried apricots, cut into thirds
1/2 to 1 teaspoon Chinese five-spice powder
1 teaspoon reduced-sodium soy sauce

Steps:

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 391 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

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