Best Chicken With Apricots Lemon And Saffron Recipes
GRILLED CHICKEN WITH SAFFRON AND APRICOTS
Make and share this Grilled Chicken With Saffron and Apricots recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
Nutrition Facts : Calories 349.1, Fat 13.7, SaturatedFat 5.1, Cholesterol 93.5, Sodium 344.8, Carbohydrate 28.4, Fiber 3.3, Sugar 18.8, Protein 29.9
MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Provided by katherine99
Categories World Cuisine Recipes African North African Moroccan
Time 4h57m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
- Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
- Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
- Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g
APRICOT/LEMON CHICKEN
The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.
Provided by Kathy228
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine preserves, lemon juice, soy sauce, and zest in a bowl.
- Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
- Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
- Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
- Drizzle with melted butter.
- Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
- Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
- Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
- Serve with lemon edges, steamed rice and green salad.
Nutrition Facts : Calories 696, Fat 24.6, SaturatedFat 9.8, Cholesterol 115.7, Sodium 737.4, Carbohydrate 87.7, Fiber 4.7, Sugar 32.4, Protein 37.5
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
BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
- Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
- Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
- Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
- Season with black pepper and serve with rice or pita to soak up the lemony juices.
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