Apricot Ginger Chicken Thighs Recipes

Steps:

• Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
• Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
• Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

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.

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.

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.

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.

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.