BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
CHICKEN THIGHS WITH APRICOTS
I love fruit with meat and this is a special treat. I also want to cook a wonderful dish for a diabetic with low carbs. I found this recipe in Good Housekeeping "Our Best Diabetic Recipes"
Provided by taril
Categories Chicken Thigh & Leg
Time 42m
Yield 4 1 1/2 thighs, 1 Tablespoon sauce and 1 apricot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place chicken in a large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup of Nectar, 2 Tablespoons of preserves, 2 Tablespoons mint, 1 Tablespoon of oil, vinegar, curry powder and garlic. Pour over chicken; seal bag. Refrigerate for 2 to 4 hours.
- Using a gas grill, preheat grill, reduce heat to minimum, place chicken on grill. Grill, covered, 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling. Add apricots to grill, cut side down, during last 5 minutes of grilling or until lightly browned.
- For sauce: In a small bowl, combine remaining 1/4 cup apricot nectar, 4 Tablespoons preserves, 2 Tablespoons mint, 1 teaspoon olive oil, the green onions, 3 Tablespoons pistachios, the mustard, mustard seeds and 1/4 teaspoon salt.
- Drizzle sauce over chicken and apricots. Sprinkle with remaining nuts.
Nutrition Facts : Calories 260.7, Fat 12.7, SaturatedFat 2.2, Cholesterol 94.4, Sodium 102.3, Carbohydrate 12, Fiber 2.4, Sugar 8.3, Protein 25
SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
APRICOT CHICKEN THIGHS
Make and share this Apricot Chicken Thighs recipe from Food.com.
Provided by Dancer
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all but chicken and dried apricots.
- Mix well, set aside.
- Trim excess fat from chicken.
- Rinse chicken with cold water, pat dry.
- Place chicken in a 12 x 8 x 2" baking dish.
- Pour reserved apricot nectar mixture over chicken.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover, and place aproicot halves in apricot nectar mixture.
- Continue baking, uncovered, 15 minutes or until chicken is tender.
- Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
- Garnish each thigh with 2 apricot halves.
- Serve immediately.
APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
EASIEST APRICOT CHICKEN
Make and share this Easiest Apricot Chicken recipe from Food.com.
Provided by Bratalli
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In medium size bowl pour french dressing and apricot preserves.
- Mix well with a spoon.
- Place chicken thighs in a 13 x 9 baking dish (i spray it first with non stick spray). Pour the mixture over chicken.
- Bake covered in 350 preheated oven for 45 minutes.
- Take chicken out of the oven, remove cover and pour out as much liquid as you can.
- Return back to oven uncovered.
- Turn oven up to 425 and let bake 15 minutes longer to brown tops of thighs.
Nutrition Facts : Calories 1205.3, Fat 79.7, SaturatedFat 14.7, Cholesterol 157.9, Sodium 1139, Carbohydrate 95, Fiber 0.4, Sugar 62.2, Protein 34.2
APRICOT-GLAZED CHICKEN
These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.
Provided by super14
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
- Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 21.5 g, Cholesterol 80.7 mg, Fat 12 g, Fiber 2.9 g, Protein 20.6 g, SaturatedFat 4.9 g, Sodium 152.7 mg, Sugar 16.2 g
APRICOT CHICKEN III
A very easy and delicious recipe for the whole family.
Provided by Shannon1975
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish.
- In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
- Bake in preheated oven for 55 minutes.
- Sprinkle apricot halves over chicken and cook another 5 minutes.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 8.2 g, Cholesterol 119.7 mg, Fat 13.7 g, Fiber 0.8 g, Protein 33.5 g, SaturatedFat 3.8 g, Sodium 894.4 mg, Sugar 2.2 g
APRICOT-DIJON-GLAZED CHICKEN
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
- Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
- Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
CHIPOTLE & APRICOT GLAZED CHICKEN THIGHS
I recently tried this at a restaurant and attempted to duplicate tonight. It came out really good! You can really taste all of the flavors of both the glaze and the marinade. I like to make it healthier with boneless, skinless chicken thighs, but regular thighs make a nicer presentation. I am making this tomorrow night (1/15/10) for a birthday dinner....so I will post a picture :)
Provided by Melanie B.
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
- Blend together all of the glaze ingredients.
- Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
- Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
- Enjoy!
Nutrition Facts : Calories 581.1, Fat 31.9, SaturatedFat 7.1, Cholesterol 97.8, Sodium 206.8, Carbohydrate 54.8, Fiber 0.6, Sugar 30.5, Protein 22.1
MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE
This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. Prep time does not include marinating.
Provided by Northwestgal
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
- Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
- During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
- Serve glaze over chicken thighs.
Nutrition Facts : Calories 797.3, Fat 35.7, SaturatedFat 8.5, Cholesterol 159.2, Sodium 2259.7, Carbohydrate 65.8, Fiber 5.8, Sugar 39.2, Protein 40.7
SPICY APRICOT CHICKEN THIGHS
Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.
Nutrition Facts :
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
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- Place oven rack in bottom third of oven. Preheat oven to 400°F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
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