Chipotle Apricot Chicken Recipes

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CHIPOTLE & APRICOT GLAZED CHICKEN THIGHS



Chipotle & Apricot Glazed Chicken Thighs image

I recently tried this at a restaurant and attempted to duplicate tonight. It came out really good! You can really taste all of the flavors of both the glaze and the marinade. I like to make it healthier with boneless, skinless chicken thighs, but regular thighs make a nicer presentation. I am making this tomorrow night (1/15/10) for a birthday dinner....so I will post a picture :)

Provided by Melanie B.

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons rosemary, stems removed and minced
2 tablespoons thyme, stems removed and minced
2 garlic cloves
1/4 cup olive oil
salt
pepper
16 ounces chicken thighs, cleaned
1 cup chicken stock
1 cup apricot preserves
2 chipotle peppers, canned in adobo sauce
2 teaspoons adobo sauce, from the can above
2 tablespoons parsley, fresh
salt
pepper

Steps:

  • Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
  • Blend together all of the glaze ingredients.
  • Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
  • Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
  • Enjoy!

Nutrition Facts : Calories 581.1, Fat 31.9, SaturatedFat 7.1, Cholesterol 97.8, Sodium 206.8, Carbohydrate 54.8, Fiber 0.6, Sugar 30.5, Protein 22.1

CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE



Chicken With Apricot, Tamarind and Chipotle Sauce image

This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.

Provided by Joan Nathan

Categories     dinner, one pot, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup kosher for Passover vegetable oil
3/4 cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
1/4 cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional

Steps:

  • Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
  • Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
  • Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 362 milligrams, Sugar 17 grams, TransFat 0 grams

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