Chicken With Prunes Apricots And Honey Recipes

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

Steps:

• Heat the oil in a large pan, and brown the chicken pieces in batches.
• Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
• Stir in the spices and cook for 1 minute.
• Return the chicken to the pan, and toss to coat in the onion mixture.
• Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
• Remove the chicken pieces from the pan; cover to keep warm.
• Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
• Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
• Remove the seeds.
• Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
• Return the chicken to the sauce, and cook covered until the chicken is hot.
• Serve sprinkled with sesame seeds, almonds and preserved lemon.

Steps:

• Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
• Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
• Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
• Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Steps:

• Heat the oil in a large, heavy saucepan over medium heat.
• Add the chicken and cook, turning, until golden-brown on all sides.
• Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
• If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
• Adjust seasoning. Serve garnished with pine nuts.

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
• Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
• Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
• Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.

Steps:

• In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

Steps:

• Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
• Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
• Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
• Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

Steps:

• Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
• Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
• Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).