SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
ROAST CHICKEN WITH APRICOT GLAZE
The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.
Provided by Priya Krishna
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 450 degrees with a rack set in the middle position.
- Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
- Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
- Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
- Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
- Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
- While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.
Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram
APRICOT GLAZED CHICKEN
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
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
CHICKEN WITH APRICOT AND CHILI GLAZE
This is a very simple way to prepare chicken. We did it on the barbecue but you can do it with a broiler or grill pan also. If doing it on the barbecue, you can brush the glaze on the chicken while it is cooking.
Provided by Irmgard
Categories Healthy
Time 19m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the glaze ingredients in a small saucepan.
- Bring to a boil, then simmer for about 5 minutes, until thickened.
- Set aside.
- Brush a cold grill with oil and then preheat the barbecue to medium-high.
- Squeeze any remaining lime juice over the chicken breasts and season with salt and pepper.
- Grill for 6 to 7 minutes per side or until the juices run clear when pierced with a fork.
- Place on a serving platter and spoon the glaze over each breast.
Nutrition Facts : Calories 283.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 244.4, Carbohydrate 40.8, Fiber 0.4, Sugar 25.6, Protein 27.6
SPICY APRICOT-GLAZED CHICKEN
A two-ingredient topping transforms plain-Jane poultry into a tangy treat for the whole gang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 236 g, Fat 2 g, Protein 39 g
APRICOT-GLAZED CHICKEN BREASTS
Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.
Provided by Charles Ross Carozza
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
- Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g
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