Mediterranean Chicken With Dried Apricots
Chicken Salad with Warm Apricot & Red Onion Vinaigrette
Mimi's Apricot Chicken
Apricot Chicken Thighs
Chicken Breasts with Dried Apricots and Cranberries
Moroccan Chicken Tagine with Honey and Apricots
Mediterranean Chicken With Dried Apricots
2 boneless chicken breast halves
Salt and pepper, to taste
1 teaspoon ground cumin
3 tablespoons olive oil
2 garlic cloves, finely chopped 3/4 cup Mariani Mediterranean
Apricots, sliced
3/4 cup dry white wine
1/4 cup low salt seasoned vegetable broth
12 brine cured, pitted green olives
Season chicken with salt, pepper and cumin. Heat olive oil in a large
heavy skillet over medium heat. Add chicken and cook until browned,
turning chicken over every 2 minutes. Remove chicken and place on
plate. Cover with foil to keep warm. Add garlic to skillet and cook for
30 seconds. Add apricots, wine, broth and olives to skillet and bring
to a boil. Reduce heat to medium high and simmer until sauce is
thickened, about four minutes. Add chicken back to skillet and cook
until sauce is thickened and chicken is cooked through. Divide chicken
breasts onto plates and spoon sauce over chicken.
Source: <http://www.mariani.com/recipe_chick_apricot.html>
Chicken Salad With Warm Apricot & Red Onion Vinaigrette
Serves: 6
1 Tbsp green peppercorns, drained
1/4 cup cider vinegar
4 ounces red onions, sliced
1 Tbsp extra virgin olive oil
5 ounces California dried apricots, sliced into slivers
1/2 cup chicken stock
1 Tbsp cornstarch
1 Tbsp cold water
1/4 tsp dried tarragon
1/4 tsp dried thyme
1/4 tsp salt
6 white boneless, skinless chicken breasts
Salt as needed
Pepper as needed
9 cups mixed seasonal greens
2 Tbsp black pepper or mixed peppercorns coarsely crushed
Soak green peppercorns in cider vinegar for 2 hours.
Saute onions in oil until transparent; add apricot, green peppercorns,
vinegar, and stock. Bring to a boil.
Mix cornstarch with cold water to form a slurry. Add to boiling
vinaigrette while stirring.
Lower heat. Add tarragon, thyme and salt. Keep warm for later use.
Season chicken with salt and pepper. Place chicken smooth side down in
a heavy bottom skillet.
Cook 4 to 6 minutes per side over medium-heat, or until desired
doneness.
For each portion: Toss 1 1/2 cups seasonal greens with 2 1/2 ounces
warm vinaigrette.
Slice chicken and arrange on top of greens. Sprinkle with crushed
pepper. Serve immediately.
Source: <http://www.foodreference.com/html/chicken-sal-apri.html>
Mimi's Apricot Chicken
1 Whole Chicken Breast (boned and skinned)
2 Tbsp Soy Sauce
3 Tbsp Rice Wine or Dry Sherry
1 Tbsp Grated fresh Ginger or Ground Ginger
6 oz. Dried Apricots, diced
1 cup Rice
1 cube Chicken Bouillon
1/2 cup Chopped Walnuts
1 can (8oz) Sliced Water Chestnuts
1 Medium onion, diced
2 Tbsp Chopped Parsley
dash Basil, Marjoram & Cilantro
Marinate chicken overnight in soy sauce, wine or sherry and ginger.
Save marinade.
In a medium pan, cover apricots with 1 cup of water and simmer until
soft and done. (about 5 minutes)
In another medium pan, add chicken to 1 1/2 cups of boiling water
and simmer for 10-15 minutes or until cooked through. Remove chicken
and cut into bite size pieces. Save water.
Add 1 1/2 cups of water to saved chicken water and add rice, diced
onions, chicken bouillon . Slow boil until rice is soft. (about 15
minutes)
Combine all ingredients including leftover marinade in a large
casserole dish and bake at 350 degrees for 40 minutes or until heated
through.
Source: <http://www.glitfoods.com/recipes.html>
Apricot Chicken Thighs
Categories: Apricots, Chicken, Low Calorie, Meat: Chicken
Yield: 6 servings
Prep. Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
1/2 cup apricot nectar
1/4 cup dry sherry
2 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1/2 teaspoon ginger, ground
6 chicken thighs (2 lb), skinned
12 dried apricot halves
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 12x8x2 inch baking dish. Pour reserved apricot
nectar mixture over chicken. Cover and bake at 350 deg F for 45
minutes. Uncover, and place apricot 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.
PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g
carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg
calcium.
Source: <http://www.recipeland.com/recipe/682/>
Chicken Breasts with Dried Apricots and Cranberries
1-1/2 cups dry white wine (regular or nonalcoholic)
1 cup dried apricots
6 chicken breasts, on the bone
1 large red onion, halved and sliced lengthwise
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
Salt
Freshly ground black pepper
1/2 cup dried cranberries
1 cup chicken fresh or canned stock or broth
Preheat the oven to 375 F.
In a saucepan, heat the wine just to the boiling point. Remove from the
heat, add the apricots, and let soak for 10 minutes. Drain, reserving
the wine and apricots separately
In a large, heavy casserole, arrange the chicken pieces, skin-side up.
Sprinkle the onion, coriander, cumin, paprika, dry mustard, cinnamon,
salt, pepper, plumped apricots, and cranberries over the chicken.
Combine the reserved wine and stock and pour over all.
Cover the casserole tightly and bake until the chicken is very tender,
50 to 60 minutes.
Serves 6
Source: <http://www.geocities.com/webcipes2/chick/i128.html>
Moroccan Chicken Tagine With Honey And Apricots
This is one of my favorite recipes, a sure winner at any get-together.
Fattening but oh, soooo, good.
about 6 lbs of chicken pieces
2 large yellow onions
1 cup (2 sticks) of butter
1/2 tsp turmeric
1 tsp black pepper
2 cinnamon sticks
1 lb dried apricots or prunes (less if you're not too fond of the
fruits).
8 Tbsp honey (I use much more, for a sweeter and less liquid sauce)
2 tsp ground cinnamon
1/2 peeled almonds
1 Tbsp sesame seeds
oil
In a large pot, melt the butter. Fry the chopped onions until soft, and
add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough
water to cover the chicken, about two cups. Bring to boil, reduce heat,
and simmer until the chicken is done, adding water if necessary. Remove
the chicken pieces.
Add the prunes or apricots and simmer for about fifteen minutes. Add
the ground cinnamon and the honey, stir and cook until the sauce has a
honey-like consistency. Add more honey if necessary.
When the sauce is almost ready, saute the almonds in oil. Drain most
of the oil from the pan, and toast the sesame seeds.
Return the chicken to the pot and re-heat. Place chicken in a serving
sheet, pour sauce on top of it and top with almonds and sesame seeds.
This dish goes GREAT with couscous. Add several pats of butter to the
couscous and mix well. I've also tried it adding rose water or orange
juice, and I like both mixes.
Quoted message said:Quoted message said:From the African News Cookbook
Source: <http://www.marga.org/food/recipes/tag.html>
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