Best 20 Chicken And Apricot Recipes

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Chicken and apricot is a classic flavor combination that can be enjoyed in a variety of dishes. The sweet and tangy flavor of apricots pairs perfectly with the savory flavor of chicken, creating a dish that is both flavorful and satisfying. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's sure to be a chicken and apricot recipe that fits your needs.

Here are our top 20 tried and tested recipes!

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD



Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving

Steps:

  • For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
  • For the grape salad: Prepare the grill for direct grilling.
  • Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
  • For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
  • Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
  • To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS



Goat Cheese, Apricot, and Sage-Stuffed Chicken Breasts image

Provided by Laura Werlin

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 cup finely chopped yellow onion (about 1/2 large onion)
2 small cloves garlic, minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces
1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese)
2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise
1 egg, lightly beaten
1 cup Japanese panko crumbs or use toasted coarse bread crumbs
5 tablespoons unsalted butter
2 tablespoons white wine
1/2 cup unsalted chicken stock
Whole fresh sage leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
  • Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
  • Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
  • After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
  • Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.

APRICOT GLAZED CHICKEN WITH DRIED PLUMS AND SAGE



Apricot Glazed Chicken with Dried Plums and Sage image

This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour; sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
  • Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
  • If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
  • Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Nutrition Facts : Calories 412 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 238 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 36 grams, Sugar 29 grams

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE image

Categories     Soup/Stew     Chicken     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 24

6 boneless skinless chicken breasts, chopped into large chunks
2 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
OPTIONAL
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well. Pour the above tomato,onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pita bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta. Note: Preserved lemons make a great addition, add them when you add the apricots and carrots.

CRANBERRY AND APRICOT STUFFING FOR TURKEY OR CHICKEN



Cranberry and Apricot Stuffing for Turkey or Chicken image

Make and share this Cranberry and Apricot Stuffing for Turkey or Chicken recipe from Food.com.

Provided by djmastermum

Categories     Whole Turkey

Time 13m

Yield 10 serving(s)

Number Of Ingredients 11

3 cups fresh breadcrumbs
1/2 cup chopped dried apricot
1/3 cup dried cranberries
1/2 cup cranberry sauce
1/2 cup slivered almonds
1 onion, finely chopped
1/2 lemon, juice and zest of
2 tablespoons fresh parsley, chopped
1 egg, beaten
1 teaspoon mixed herbs
salt and pepper

Steps:

  • Combine all ingredients well.
  • Spoon into turkey yor chicken!

HOT-AND-SWEET APRICOT CHICKEN



Hot-and-Sweet Apricot Chicken image

Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, drained
6 cups hot cooked brown rice

Steps:

  • Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
  • Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 400, Carbohydrate 66 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

SWEET AND SOUR CHICKEN USING ITALIAN DRESSING AND APRICOT JAM



Sweet and Sour Chicken Using Italian Dressing and Apricot Jam image

Got this recipe from a roommate and have received countless compliments in dinner groups. When I'm cooking for dinner group (a lot of people), sometimes I use a 16-ounce bottle Italian dressing with an 18-ounce jar of apricot jam.

Provided by satoukum

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 10

1 cup white rice
2 cups water
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 cup apricot jam
1 cup Italian-style salad dressing (such as Wishbone®)
½ cup dried minced onion
1 (15 ounce) can diced pineapple, drained
1 yellow onion, chopped
1 red bell pepper, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
  • Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 574.3 calories, Carbohydrate 82.7 g, Cholesterol 60.8 mg, Fat 16.2 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 726.9 mg, Sugar 40.7 g

CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE



Chicken Breasts in Spicy Apricot and Plum Sauce image

Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).

Provided by Chef Dudo

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 lb plum, stoned and finely chopped
4 ounces apricots, stoned and finely chopped (you can use dried apricots)
1 inch fresh ginger, grated
2 red chilies, deseeded and very finely chopped
2 cooking apples, peeled,cored and grated
2/3 cup balsamic vinegar
2/3 cup water
salt & freshly ground black pepper, to taste

Steps:

  • Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
  • In another pan, brown the chicken breast in the oil.
  • Add the sauce and cook together gently for about 15 minutes.
  • Season well with salt and pepper.
  • Serve over rice or cous-cous.

BAKED APRICOT CHICKEN AND RICE



Baked Apricot Chicken and Rice image

This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.

Provided by TishT

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

8 boneless skinless chicken breast halves
1 (10 ounce) jar apricot preserves
1 (1 ounce) package dry onion soup mix
1 (8 ounce) bottle Russian salad dressing or 1 (8 ounce) bottle Catalina dressing
4 cups cooked rice

Steps:

  • Preheat the oven to 325F degrees.
  • Spray 9 X 13 baking dish with non stick spray.
  • Place the chicken breasts in the bottom of the dish.
  • Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
  • Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.

APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE



Apricot-Glazed Chicken with Dried Plums and Sage image

Provided by Dave Lieberman

Categories     Chicken     Fruit     Herb     Poultry     Bake     Dinner     Dried Fruit     Apricot     Plum     Fall     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 10-12 servings

Number Of Ingredients 8

2 chickens, cut into pieces
One 12-ounce jar apricot preserves
12 to 15 medium dried plums, pitted
1 tablespoon white vinegar
A few pinches of salt
20 grinds of freshly ground pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

  • Preheat oven to 400°F.
  • Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
  • Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
  • If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
  • Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
  • Dave's Take:
  • Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.

HOT AND STICKY APRICOT-GLAZED CHICKEN



Hot and Sticky Apricot-Glazed Chicken image

Categories     Chicken     Poultry     Apricot     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

2/3 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons hot mustard
2 large garlic cloves, finely chopped
8 chicken thighs with skin, excess fat trimmed

Steps:

  • Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.
  • Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.

MOROCCAN SPICED CHICKEN AND APRICOT STEW



MOROCCAN SPICED CHICKEN AND APRICOT STEW image

Categories     Soup/Stew     Chicken     Fall

Yield 6 servings

Number Of Ingredients 15

12 bone-in, skin-on chicken thighs (about 4 1/2 pounds), trimmed of excess fat
Salt and ground black pepper
2 teaspoons vegetable oil
2 medium onions, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press
1 cinnamon stick
1/2 teaspoon ground cardamom
1 1/2 teaspoons hot paprika
8 ounces dried apricots (about 1 cup), cut in half
3 cups low-sodium chicken broth
1 (15.5-ounce) can chickpeas, drained and rinsed
3 tablespoons all-purpose flour
1/4 cup minced fresh cilantro leaves
2 tablespoons lemon juice
1 lemon, cut into wedges

Steps:

  • 1. Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay 6 of the chicken thighs into the skillet, skin-side down; cook until golden, about 6 minutes. Flip the chicken over and continue to cook until the second side is golden, about 3 minutes. Transfer the chicken to a slow cooker. Using paper towels, remove and discard the browned chicken skin. Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until just smoking. Brown the remaining chicken, transfer it to the slow cooker, and discard the skin. 2. Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits off the bottom of the skillet, until the onions are soft and translucent, about 4 minutes. Add the garlic, cinnamon, cardamom, and paprika; cook until fragrant, about 30 seconds. Add the apricots and 2½ cups of the chicken broth, scraping up any browned bits from the bottom. Turn the heat to high and bring to a boil. Transfer the mixture to the slow cooker. 3. Cover and cook on low until the chicken is almost tender, about 3 to 4 hours. Quickly stir in the chickpeas, replace the cover, and cook until the chicken is tender but not falling apart, about 1 hour longer. 4. Transfer the chicken to a carving board and tent loosely with foil to keep warm. Discard the cinnamon stick. Set the slow cooker to high. Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the cilantro and lemon juice. Season with salt and pepper to taste. Return the chicken to the slow cooker and allow to heat through before serving. Serve with lemon wedges.

APRICOT CHICKEN AND SNOW PEAS



Apricot Chicken and Snow Peas image

I adore this chicken with snow peas dish. It's simple and fast to make, plus it tastes great.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 1 serving.

Number Of Ingredients 12

1/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon canola oil
1/2 cup fresh snow peas
3 tablespoons apricot preserves
2 tablespoons water
1 small garlic clove, minced
3/4 teaspoon sesame oil
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon soy sauce
1/8 teaspoon Dijon mustard
1/8 teaspoon ground ginger
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, mustard and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken juices run clear and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 365 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 258mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN AND APRICOT MASALA



Chicken and Apricot Masala image

I love curry, but on the whole I am not interested in cooking that involves too much spice-grinding or many-layered processes. Thus this chicken masala is my version of a curry: it demands little effort and delivers a huge amount of flavor.

Provided by Nigella Lawson

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 cup dried apricots
1/2 teaspoon hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cloves
4 cardamom pods, lightly crushed
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup peanut oil
1 cinnamon stick
2 onions, peeled and finely chopped
1 teaspoon salt
3 pounds boneless, skinless chicken thighs, diced
4 medium tomatoes, cut into 1/2-inch dice
2 tablespoons tomato paste, diluted in 1/2 cup water
3 tablespoons chopped cilantro leaves

Steps:

  • Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
  • Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
  • In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
  • Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 655 milligrams, Sugar 16 grams, TransFat 0 grams

CHICKEN PAILLARDS WITH FENNEL, RED PEPPER AND APRICOT SALAD



Chicken Paillards With Fennel, Red Pepper and Apricot Salad image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 whole chicken breasts (about 1 1/2 pounds)
1/4 cup olive oil
1 clove garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 head fennel, trimmed, quartered and thinly sliced
1/2 cup white wine
1 red bell pepper, seeded and cut into thin strips
10 dried apricot halves, thinly sliced
1/4 cup chopped black olives
1 anchovy fillet, finely minced

Steps:

  • To make the chicken, split the breasts if they are joined in the center so that you have 4 pieces. Slice each piece in half horizontally to create 8 flat paillards. Place each paillard between layers of wax paper and pound them lightly so that they are of even thickness and no more than 1/4-inch thick. Place them in a large zip-lock plastic bag or a nonreactive bowl and set aside. Whisk together the oil, garlic, lemon juice, rosemary, salt and pepper. Pour the mixture over the chicken, seal or cover and refrigerate for at least an hour and up to 4 hours.
  • Heat 2 large nonstick skillets over high heat (or work in 2 batches if using 1 skillet). When the pans are hot, add the breasts and cook them just until nicely browned, 1 to 2 minutes for each side. Transfer them to a platter and keep warm.
  • To make the warm salad, add the tablespoon of olive oil to one of the skillets used to cook the chicken and place over medium heat. Add the garlic and fennel and cook, stirring, for 3 minutes. Add the wine, bell pepper, apricots, olives and anchovy and cook until the fennel is tender, 4 to 5 minutes. Season with salt and pepper and serve over the paillards.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 23 grams, Carbohydrate 14 grams, Fat 31 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 9 grams, TransFat 0 grams

ORANGE AND APRICOT GLAZED CHICKEN CUPS



Orange and Apricot Glazed Chicken Cups image

A 30 minute meal from www.parents.com. Per the website, "Fruit-flavored chicken (reminiscent of sweet & sour takeout) gets tucked inside a grilled lettuce bowl. Yep, you can grill heartier lettuce varieties like romaine, for a sweeter, smokier flavor that the kids will probably prefer to the ordinary leaf." I have to say that I think we would have preferred iceberg lettuce at room temp that we could really pick up and eat rather than the romaine because it had to be eaten with a knife and fork.

Provided by januarybride

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup apricot preserves
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons reduced sodium soy sauce (next time I may reduce this to 1 T)
1 tablespoon rice vinegar
1 garlic clove
18 ounces boneless skinless chicken breast halves
salt & fresh ground pepper
8 ounces fresh green beans, trimmed (I used steamed zucchini instead which was amazing)
1 teaspoon olive oil
2 cups hot cooked brown rice
8 small romaine leaves

Steps:

  • For glaze, in a blender or small food processor, combine the apricot preserves, orange juice concentrate, soy sauce, vinegar, and garlic. Cover and blend or process until smooth. Remove 1/4 cup to brush over chicken. Set remaining glaze aside.
  • Season chicken lightly with salt and pepper. Brush with some of the 1/4 cup glaze. For a charcoal grill, grease the grill rack. Place chicken on grill rack over medium-hot coals. Cover and grill about 10 minutes or until chicken is done (170 degree F.), turning once and brushing again with glaze halfway through. (For a gas grill, preheat grill. Reduce heat to medium-high. Add chicken to greased grill rack. Cover and grill as above.) Remove chicken from grill and let rest for 5 minutes. Discard any remaining brush-on.
  • While chicken is grilling, toss green beans in a bowl with oil and a dash salt and pepper. Place in a grill wok and place on the grill beside chicken the last 5 minutes of grilling, stirring once or twice. Remove and cool slightly. Cut beans crosswise into 1/2-inch pieces.
  • Chop chicken. In a medium bowl toss chicken and beans with about 1/4 cup reserved glaze. Spoon rice onto lettuce leaves. Top with chicken mixture and drizzle with any remaining glaze. Makes 4 servings (2 cups each).

GOAT CHEESE AND APRICOT STUFFED CHICKEN RECIPE - (5/5)



Goat Cheese and Apricot Stuffed Chicken Recipe - (5/5) image

Provided by Wewah

Number Of Ingredients 14

Side:
2 oz goat cheese
4 T chopped pistachios
6 oz chopped dried apricots
4 6oz boneless chicken breasts
1/2 c. bread crumbs
1 egg
1/2 t. salt
1/2 t. pepper
2 t. vegetable oil
1 c. couscous
1 c. vegetable broth
salt & pepper
2 c. coarsely chopped baby arugula

Steps:

  • Combine goat cheese with 2 T. chopped pistachios chopped dried apricots Slit one side of each breast to create a pocket and stuff with the goat cheese mixture. Combine 1/2 c. bread crumbs 2 T. chopped pistachios Beat the egg and dip the chicken in the egg. Coat the egg-coated chicken in the bread-crumb mixture. Season with the salt and pepper Heat 2 T. vegetable oil in a large skillet on medium high and cook the chicken 3 minutes per side. Bake in a baking dish in 375 degree oven for 12 minutes. Cook 1 cup couscous and 1 cup vegetable broth and season with salt and pepper. Stir in chopped baby arugula.

SUN-DRIED TOMATO AND APRICOT CHICKEN



Sun-Dried Tomato and Apricot Chicken image

Sweet orange juice, tangy balsamic vinegar and savory sun-dried tomatoes turn this dish into an explosion of flavor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

1/2 cup orange juice
2 tablespoons balsamic vinegar
3 to 3 pounds cut-up broiler-fryer chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup orange marmalade
1 jar (8 ounces) sun-dried tomatoes in oil, drained
1 package (6 ounces) dried apricots
3 tablespoons packed brown sugar

Steps:

  • Heat oven to 375°F.
  • Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
  • Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
  • Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

CHICKEN, DATE AND APRICOT TAGINE



Chicken, Date and Apricot Tagine image

What a delicious combination of food beginning with the warm spices and the addition of dates and apricots with lemon and chicken. YUM! Your don't have to have a tagine -- this dish can be made in a dutch oven. Recipe is from Cooking Light and is next on my list to try.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 whole chicken (3 1/2 pounds)
1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
5 garlic cloves, minced
1 1/2 cups fat-free chicken broth
1/3 cup dates, pitted and sliced
1/3 cup dried apricot, sliced
2 teaspoons lemon rind, julienned (1 inch pieces)
1/2 teaspoon salt
1/3 cup fresh parsley, chopped
1/3 cup lemon, sections peeled and chopped
2 tablespoons fresh cilantro, chopped
3 cups couscous, cooked (hot)

Steps:

  • Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves and 2 wings. Reserve chicken wings for another use.
  • Heat oil in a Dutch oven over medium-high heat. Add chicken, cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic) and cook 4 minutes; stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover and reduce heat and simmer 30 minutes or until the chicken is tender. Remove from heat; stir in the parsley, lemon sections and cilantro. Serve over couscous.

Tips:

  • Choose ripe, fresh apricots. Look for apricots that are plump and have a slightly sweet aroma. Avoid apricots that are bruised or have blemishes.
  • Blanch the apricots before using them. This will help to remove the skin and make them easier to work with.
  • Use a variety of nuts and seeds in your chicken and apricot recipes. This will add flavor and texture to the dish.
  • Don't overcook the chicken. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve chicken and apricot dishes with a side of rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Chicken and apricot is a versatile and delicious combination that can be used in a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's sure to be a chicken and apricot recipe that you'll love. So next time you're looking for something new to try, give one of these recipes a try. You won't be disappointed!

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