Spicy Moroccan Chicken With Apricots And Prunes Low Fat Recipes

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

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.

Steps:

• In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
• In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
• Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
• Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

Steps:

• Heat the oil in a large, heavy saucepan over medium heat.
• Add the chicken and cook, turning, until golden-brown on all sides.
• Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
• If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
• Adjust seasoning. Serve garnished with pine nuts.

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

Steps:

• Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
• Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.

Steps:

• Wash the chicken breast and remove any skin or fat. Place in the bottom of a greased baking dish.
• Dice the apricot into small pieces. Mix with the apricot preserves, then spread over the chicken.
• Dot the top of the chicken with butter, then bake at 350F for 30minutes or until the chicken's internal temperature reaches 170°F The juice from the chicken should run clear when pricked with a fork, and the chicken meat should not be pink when sliced.
• Allow to cool; then dice into small pieces for your baby to self-feed. You can also fork-mash if desired.