Roast Chicken With Moroccan Apricot Pan Sauce Recipes

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.

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
• In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
• Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

Steps:

• Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
• If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
• Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
• Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
• Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

Steps:

• Truss chicken: Preheat oven to 450 F, preferably convection. Rinse chicken and pat dry with paper towels. (Optional: stuff cavity with a whole lemon to prop up the breast.) Cut about 3 feet of twine, lay it flat on a clean surface, and position chicken breast side up on the middle of the twine. Tie the legs together with a single knot. Flip the chicken over, bring twine down the length of the bird, wrap it under the wings, tighten, and tie off the twine behind the neck; trim excess twine. (The goal of trussing is to make the chicken as compact as possible, preventing hot air from circulating in the cavity and drying out the breasts.)
• Season chicken: Lift the chicken with one hand and generously sprinkle salt over it with the other, rotating the chicken to make sure it's evenly coated; place the salted chicken in a cast-iron skillet. Roast until the juices run clear, about 1 hour. (Note: As the chicken roasts at a high temperature, the fat will naturally smoke. Cleaning your oven before roasting will minimize the smoke.)
• Pan sauce: Transfer chicken to a wire rack set over a rimmed baking sheet and let it rest. Meanwhile, put skillet with pan drippings on the stove over medium heat. Peel and thinly slice onion. Use a vegetable peeler to shave off ribbons of carrot until you reach the core; discard the core. Place onions and carrot shavings in the skillet; stir with the wooden spatula, scraping up the browned chicken drippings (or "fond") on the bottom of the skillet. Deglaze the skillet with wine, stir, and allow the liquid to reduce completely, about 3-5 minutes. When it has reduced, add 1 cup of water, stir, and let the liquid reduce again until thickened, 3-5 minutes. Meanwhile, carve the chicken.
• Carve chicken: Cut away the twine and discard. Separate the leg and thigh from the breast by using the knife to pop open the leg joint, making it easier to sever; separate the leg and thigh into two pieces if you wish. Cut off the wings and neck. (Optional: place neck into the skillet while the sauce is reducing for extra flavor.) Run the blade along the breastbone to remove the breasts, leaving skin intact. If you wish, cut the breasts into thick slices. Transfer to a serving platter.
• Optional: Use the carcass to make chicken stock. Place it in an oven-safe pot along with vegetables (such as carrot, celery, and/or onion) and add enough water to cover. Put the pot in a 200 F oven for 6 hours or overnight. Strain the stock and store in a lidded container in the refrigerator or freezer.Once pan sauce has thickened and looks caramel-brown, turn off the heat. Leaving the vegetables in the skillet, spoon the sauce over the chicken; serve immediately.

Steps:

• Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
• Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
• Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
• Serve the chicken with any cooking juices, the apricots and saffron yogurt.