SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
SPICY APRICOT CHICKEN
Savory breaded chicken baked in a sweet and spicy apricot sauce! 10 minute prep and SO delicious!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Spray a baking dish with nonstick cooking spray.
- Add apricot preserves, 1 teaspoon garlic powder, 1/2 teaspoon salt, and crushed red pepper flakes to a medium sauce pan and bring to a slight boil. Place beaten egg in one bowl. In another bowl whisk together bread crumbs, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Dip each chicken breast in the egg, tossing to coat, then in the bread crumb mixture, tossing to coat. Pour about 1 cup of sauce into prepared baking dish. Place chicken breasts side by side on top of sauce. Cover chicken with remaining sauce. Bake 20-25 minutes until chicken is cooked through. Serve warm.
Nutrition Facts : Calories 468 kcal, Carbohydrate 83 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 113 mg, Sodium 407 mg, Fiber 1 g, Sugar 52 g, ServingSize 1 serving
SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
APRICOT GLAZED CHICKEN WITH DRIED PLUMS AND SAGE
This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour; sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.
Provided by Dave Lieberman
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
- Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
- If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
- Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.
Nutrition Facts : Calories 412 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 238 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 36 grams, Sugar 29 grams
CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE
Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).
Provided by Chef Dudo
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
- In another pan, brown the chicken breast in the oil.
- Add the sauce and cook together gently for about 15 minutes.
- Season well with salt and pepper.
- Serve over rice or cous-cous.
SPICY PLUM CHICKEN THIGHS
Steps:
- Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
- Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.
APRICOT CHICKEN BREASTS
Canned apricots add color and nutrition to this delicious sauce served over chicken breasts.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 275mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.
APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE
Provided by Dave Lieberman
Categories Chicken Fruit Herb Poultry Bake Dinner Dried Fruit Apricot Plum Fall Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10-12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
- Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
- If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
- Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
- Dave's Take:
- Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.
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