Apricot And Curried Chicken Sandwich Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

Steps:

• In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

Steps:

• place apricots& craisins in small bowl and pour the OJ over them--let sit 15 min or longer.
• put butter and next 6 ingredients in a small dish and mix to a paste.
• in a greased 2-quart shallow baking dish, arrange chicken in a single layer.
• Spread curry paste evenly over chicken.
• Add the fruits and OJ they were soaked in.
• sprinkle the broken bay leaf, making sure it gets submerged.
• Pour milk over it all.
• Cover and bake@ 350 45 minutes.
• UNCOVER and bake 25 minutes more.

Steps:

• Combine chicken, apricots and onions in large bowl.
• Mix remaining ingredients except naan until blended. Add to chicken mixture; mix lightly. Refrigerate 1 hour.
• Spoon chicken salad onto 1 side of each naan; fold in half.

Steps:

• Cook rice and keep warm according to package directions.
• Season chicken breasts with a little salt& pepper to taste.
• Heat 2 tsp oil in a heated skillet.
• Add chicken breasts and brown 3 minutes per side, then remove from the pan.
• Spread chili sauce all over both sides of the chicken.
• Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
• In the same pan you cooked the chicken in, heat another 2 tsp of oil.
• Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
• Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
• Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
• Pour in the stock and bring to a boil.
• Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
• Serve with the chicken.
• Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
• In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.