Best Fancy Apricot Chicken Recipes

3-INGREDIENT APRICOT GLAZED CHICKEN

3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories Dinner

Time 1h5m

Number Of Ingredients 4

Ingredients

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

Preheat oven to 350F (180C).
For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
Place chicken, skin-side up, on prepared pan.
In a medium bowl, whisk together 3 glaze ingredients.
Pour sauce over chicken and spread liberally on each piece.
Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

MOROCCAN APRICOT CHICKEN

Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

FANCY APRICOT CHICKEN

Fancy Apricot Chicken image

This is one of those recipes that I feel could be in a restaurant. I was so proud or the end result I got from this after thinking on it for 4 days; planning out the seasoning, the sauce, the apricots. It was allot of thinking, but it was soooo worth it. I couldn't of asked for a better product.

Provided by MizEmerilLagasse

Categories Curries

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (4 lb) whole chickens
1 (15 ounce) can apricot halves in light syrup, drained and reserve 1/4 cup syrup
1/2 large white onion, wedged
2 cinnamon sticks
5 cloves garlic, peeled
2 tablespoons butter, softened
1 1/2 teaspoons curry powder (I use from McCormick's Gourmet Collection the "Hot Madras Curry Powder" and it is really wonderful)
1/2 teaspoon cayenne pepper
6 cups cooked white rice, still hot
1 teaspoon curry powder
2 tablespoons butter
2/3 cup sour cream
1 teaspoon curry powder
1/2-1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

Preheat oven to 475F, line the bottom of a 9"-13" pan with foil (I like nonstick foil).
Remove the giblets from the chicken and just throw them away.
Dry the bird off and place it, breast side up, in the lined pan.
Stuff the bird with as many apricots and onion pieces as you can then just toss the ones that would fit around the bird Stuff the cinnamon sticks, one under each breast, inside the bird.
Smear the butter, curry powder, and cayenne all over the top and sides of the chicken.
Cook for 20 minutes in the 475F oven then loosely cover with foil, turn the oven to 350F and cook for 2 1/2 to 3 hours more.
When the bird is down, remove from the oven and spit it open down the back bone.
Turn oven down to 250°F.
Remove the apricots and onion from inside and around the bird and place them in a blender or food processor.
Finish carving the bird and set it aside.
Line another 9"-13" pan with foil (or use the same one that has just been cleaned) Pour the rice into the pan and stir in the butter and curry powder.
Place the chicken on top of the rice and set aside.
Add all the ingredients for the sauce plus 1/4 cup reserved apricot syrup to the blender or food processor with the cooked apricots and onion.
Blend until smooth then pour over the chicken.
Return to the 250F oven for 15 minutes.

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