ONE POT APRICOT CHICKEN RECIPE
One Pan Apricot Chicken like your mom used to make, with just five ingredient and one pan, this dish is all about flavor with almost no effort! Includes recipes for homemade onion soup mix and French dressing!
Provided by Sabrina Snyder
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
- Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
- Brown both sides of the chicken for 3-5 minutes.
- In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
- Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
- Pour the rest over the chicken and cook an additional 5 minutes.
Nutrition Facts : Calories 351 kcal, Carbohydrate 13 g, Protein 23 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 1179 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
TURKISH-SPICED CHICKEN IN APRICOT SAUCE WITH LEMON ALMOND RICE & HARISSA-ROASTED CARROTS
Sure, you could have plain chicken for dinner-but why not dig into this warmly-spiced version that's smothered in tangy apricot pan sauce instead? Here, we season the chicken with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, then serve it with a jammy, buttery apricot sauce and pair it all with spicy harissa-roasted carrots and almond-studded rice. You'd be chicken not to try it.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 15
Steps:
- • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
- • Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), and a big pinch of salt and pepper. (Be sure to measure the harissa powder-we sent more.) TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.
- • Meanwhile, heat a small, dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pot. • Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. • Stir in rice and ¾ cup water (1½ cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
- • While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.
- • Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. • Stir in jam, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: Stir in a splash more water if sauce seems too thick.
- • Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. • Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.
Nutrition Facts : Calories 720 kcal, Fat 28 g, SaturatedFat 10 g, Carbohydrate 82 g, Sugar 24 g, Protein 39 g, Fiber 9 g, Cholesterol 140 mg, Sodium 420 mg
BAKED APRICOT CHICKEN AND RICE
This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.
Provided by TishT
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Spray 9 X 13 baking dish with non stick spray.
- Place the chicken breasts in the bottom of the dish.
- Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
- Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.
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
PINEAPPLE AND APRICOT SKILLET CHICKEN
Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.
Provided by ALYSSAF1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
- Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 26.9 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 3.3 g, Sodium 88.9 mg, Sugar 23.8 g
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