TOMATO-APRICOT CHICKEN
From BG&H, Oct. 2010. Recipe note says serve with steamed broccoli and lemon wedges, or cooked rice.
Provided by yogiclarebear
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
- Add garlic; cook and stir 1 minute more.
- Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
- Uncover and cook to desired consistency. Season to taste with salt and pepper.
Nutrition Facts : Calories 309.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 68.4, Sodium 513.1, Carbohydrate 37.3, Fiber 4.8, Sugar 23.4, Protein 30.7
SUN-DRIED TOMATO AND APRICOT CHICKEN
Chicken baked with sun-dried tomatoes and apricots flavored with orange juice and balsamic vinegar. Recipe from Betty Crocker.
Provided by Lorac
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
- Spread marmalade on top and bake 30 minutes.
- Baste chicken with pan liquid.
- Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
- Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.
Nutrition Facts : Calories 1087.2, Fat 59.6, SaturatedFat 15.8, Cholesterol 255.4, Sodium 704.4, Carbohydrate 73.8, Fiber 6.8, Sugar 53.8, Protein 68.1
ROAST CHICKEN WITH APRICOTS AND OLIVES
This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.
Provided by Susan Spungen
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 14
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.
APRICOT SALSA CHICKEN
In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.
Nutrition Facts : Calories 293 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 779mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 4g fiber), Protein 5g protein.
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