Best 3 Evins Indian Apricot Chicken Recipes
Evin's Indian apricot chicken is a delectable dish that tantalizes taste buds with an exquisite blend of sweet and savory flavors. Originating from the vibrant culinary traditions of the Indian subcontinent, this dish showcases succulent chicken pieces marinated and cooked in a rich, aromatic sauce. The harmony of sweet apricots, fragrant spices, and a hint of tanginess creates a symphony of flavors that will leave you craving more. Whether you're an experienced chef or a novice in the kitchen, this guide will provide you with the necessary steps and insights to prepare this delectable dish in the comfort of your own home.
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EVIN'S INDIAN APRICOT CHICKEN
This spicy sweet chicken has flavors from South Asia. It's quick and easy and always a hit. Serve over rice or couscous.
Provided by MomZilla (Evin)
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
- Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 55.8 g, Cholesterol 72.5 mg, Fat 13 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 377.3 mg, Sugar 36.3 g
WINE-BRAISED CHICKEN WITH APRICOTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
- Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
- Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
- Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
- Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.
EVIN'S INDIAN APRICOT CHICKEN
This spicy sweet chicken has flavors from South Asia. It's quick and easy and always a hit. Serve over rice or couscous.
Provided by MomZilla (Evin)
Categories Indian Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
- Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 55.8 g, Cholesterol 72.5 mg, Fat 13 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 377.3 mg, Sugar 36.3 g
Tips:
- For the best flavor, use ripe, juicy apricots. If fresh apricots are not available, you can use dried apricots, but be sure to soak them in hot water for 10 minutes before using.
- If you don't have garam masala, you can make your own by combining 1 teaspoon each of ground cumin, coriander, cardamom, cloves, cinnamon, and nutmeg.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
- Serve Indian Apricot Chicken with basmati rice or naan bread.
Conclusion:
Indian Apricot Chicken is an easy and flavorful dish that is perfect for a weeknight meal. The combination of sweet apricots, savory spices, and tender chicken is sure to please everyone at the table. This dish is also a great way to use up leftover chicken. Serve it with your favorite sides, such as basmati rice, naan bread, or a simple green salad.
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