SWEET HEAT CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
- Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
- Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.
CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS
Categories Chicken Tomato Sauté High Fiber Dinner Apricot Butternut Squash Sweet Potato/Yam Spring Healthy Simmer Bon Appétit
Number Of Ingredients 12
Steps:
- Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat 1 tablespoon oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Add remaining 1/2 tablespoon oil to skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
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
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.
CHICKEN THIGHS WITH FENNEL AND DRIED APRICOTS
Discover a recipe for Chicken Thighs with Fennel and Dried Apricots from My Food and Family. Serve this dish with hot cooked couscous and a mixed green salad!
Provided by My Food and Family
Categories Home
Time 7h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place first 4 ingredients in slow cooker sprayed with cooking spray. Add chicken; sprinkle with seasonings.
- Pour nectar over ingredients in slow cooker; cover with lid.
- Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 14 g, Protein 21 g
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
- In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
- Heat oven to 425 degrees.
- In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
- Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN THIGHS WITH APPLES, ACORN SQUASH AND POTATOES
It's possible to have chicken, vegetables and sauce all cook in one skillet-talk about easy! The techniques in this recipe can also be used if you scale up the amount of ingredients and transfer them to a roasting pan to finish cooking in the oven. You can also substitute chicken breasts for thighs in this dish.
Provided by Jet Tila
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Preheat a 10- or 12-inch oven-safe skillet over high heat for about 3 minutes. While the skillet is heating, place the squash and halved potatoes in a medium bowl, add a tablespoon of water and cover tightly with plastic wrap. Microwave on high until fork-tender, 2 to 3 minutes.
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Add butter and oil to the skillet and swirl or stir to coat the bottom. Place the thighs skin-side down and sear until golden brown, 3 to 5 minutes. Reduce the heat to medium-high if the thighs seem to be browning too quickly. Flip the thighs and cook the other side until GBD (golden brown and delicious), 3 to 5 minutes longer. Transfer the thighs to a plate and set aside.
- Stir in the onions, garlic and thyme. Cook, stirring, until the onion is translucent, about 1 minute. Add the microwaved squash and potatoes; turn the potato halves so they're cut-side down to brown. Cook until the potatoes are well browned on the bottom, 2 to 3 minutes. Season with salt and pepper, stir, and add the apple and broccolini. Cook until the apple starts to soften, about 1 minute.
- Spread the vegetables and apple out evenly and place the chicken on top. Transfer to the oven and bake until the thighs are cooked through and an instant-read thermometer inserted into the thickest part not touching bone register 165 degrees F, 10 to 15 minutes.
- Meanwhile, for the quick gravy: Whisk together 1 tablespoon of broth with the cornstarch in a small bowl to create a slurry. Whisk in the remaining broth, cream and salt until combined.
- When the chicken is done, remove the skillet from the oven with oven mitts. Add the gravy and stir until the gravy is incorporated, about 30 seconds. Enjoy!
CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Provided by Anna Stockwell
Categories Chicken Apricot Vinegar Garlic Kale Olive White Wine Dinner Winter Braise Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
- Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
- Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
- Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
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