APRICOT ORANGE GLAZED CHICKEN
Baked chicken with an impromptu sauce: jam, vinegar, OJ
Provided by mlplouff
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
- In a small bowl, combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
- Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
- Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!
- Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like. Remember? No rules, be creative. We like to serve this with rice.
APRICOT-ORANGE CHICKEN BAKE
Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.
Provided by KateL
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
- Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Lay the chicken in prepared 9 by 13-inch baking dish.
- Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
- Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
- Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.
Nutrition Facts : Calories 430.1, Fat 5.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 360.6, Carbohydrate 68.2, Fiber 2.7, Sugar 48.8, Protein 30.7
ORANGE-APRICOT CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
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
BAKED APRICOT-ORANGE CHICKEN
One of the things I admire most about the Silver Palate cookbooks is the unusual and savory use of fruit in many of their main dishes. This delicious, succulent chicken is no exception! Sweet and wonderful!
Provided by EdsGirlAngie
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
- Spread marmalade over chicken; pour both juices in the pan.
- Bake 20 minutes.
- Remove from oven and add apricots, distributing evenly.
- Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
- Serve immediate with some of the pan juices.
APRICOT ORANGE CHICKEN
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
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.
ORANGE CHICKEN
Orange chicken was one of my favorite things to order whenever we would get Chinese takeout growing up. I also like getting samples of it at the shopping mall food court. I love the sweet and sour sauce on the crispy fried chicken. It's sticky and sweet and indulgent.
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: Combine the chicken and salt in a bowl and massage the salt into the chicken. Cover with plastic and let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.
- To make the sauce: In a medium saucepan over medium heat, whisk together the orange juice, apricot jam, chile sauce, rice vinegar and salt. Bring to a boil. In a small bowl, whisk the cornstarch with a few spoonfuls of the hot mixture to make a slurry. Add the slurry back to the saucepan and whisk to combine. Continue cooking until the sauce is thickened and syrupy; this should only take about 30 seconds of boiling. Remove from the heat and reserve in the pan.
- To finish: Heat the oil in a large, heavy-bottomed pot over medium heat to 375 degrees F.
- To make the batter: Add 3 tablespoons tempura flour to a medium bowl. Add the chicken pieces and toss to coat. In a separate large bowl, add the remaining tempura flour and whisk in 1 1/4 cups very cold water. (The batter should still have a few lumps.) Add the dredged chicken to the batter mixture and toss to coat.
- When the oil reaches 375 degrees, fry the chicken pieces in batches, turning frequently, until the chicken is golden brown, 3 minutes total. Remove to a wire rack set over a baking sheet to drain of excess oil. Allow the oil to return to temperature before adding another batch.
- When ready to serve, warm the sauce in the pan, then toss in the fried chicken pieces. Transfer to a serving bowl and garnish with the scallions. Serve with rice.
BAKED APRICOT CHICKEN
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
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
APRICOT CHICKEN I
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
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-ORANGE SALSA CHICKEN
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
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.
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