Spicy Apricot Chicken Ww Recipes

SPICY APRICOT CHICKEN

Steps:

• Preheat oven to 375. Spray a baking dish with nonstick cooking spray.
• Add apricot preserves, 1 teaspoon garlic powder, 1/2 teaspoon salt, and crushed red pepper flakes to a medium sauce pan and bring to a slight boil. Place beaten egg in one bowl. In another bowl whisk together bread crumbs, 1 teaspoon garlic powder, and 1 teaspoon salt.
• Dip each chicken breast in the egg, tossing to coat, then in the bread crumb mixture, tossing to coat. Pour about 1 cup of sauce into prepared baking dish. Place chicken breasts side by side on top of sauce. Cover chicken with remaining sauce. Bake 20-25 minutes until chicken is cooked through. Serve warm.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.
• Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.
• Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.

APRICOT CHICKEN I

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.

SPICY APRICOT CHICKEN THIGHS

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE

Steps:

• Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
• Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
• While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
• Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

SPICY APRICOT CHICKEN (WW)

Steps:

• Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
• Add the chicken breasts and cook until browned, 2-3 minutes on each side.
• Transfer the chicken to a 5-6 quart slow cooker.
• Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
• Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.
• Transfer the chicken to a platter, keep warm.
• Pour the sauce into a small saucepan; bring to a boil over medium-high heat.
• Cook, stirring occasionally, until slightly thickened, 3-4 minutes.

APRICOT-MUSTARD CHICKEN BREASTS (WW-FRIENDLY)

Steps:

• In a large no-stick skillet, combine the water, mustard, preserves, soy sauce, and scallions. Mix thoroughly.
• Add chicken. Bring to a simmer over medium-high heat, then reduce heat to medium or medium-low. Gently simmer for 15-18 minutes, or until chicken is cooked through.
• If the sauce becomes too thick while cooking, just add a few more tablespoons of water.

SPICY APRICOT CHICKEN STIR-FRY

Steps:

• Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.