Tomato Apricot Chicken Recipes

Steps:

• Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
• Add garlic; cook and stir 1 minute more.
• Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
• Uncover and cook to desired consistency. Season to taste with salt and pepper.

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

Steps:

• Heat oven to 375°F.
• Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
• Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
• Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)

Steps:

• Preheat oven to 375°F.
• Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
• Spread marmalade on top and bake 30 minutes.
• Baste chicken with pan liquid.
• Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
• Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.