APRICOT ORANGE GLAZED CHICKEN
Baked chicken with an impromptu sauce: jam, vinegar, OJ
Provided by mlplouff
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
- In a small bowl, combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
- Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
- Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!
- Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like. Remember? No rules, be creative. We like to serve this with rice.
ORANGE-APRICOT CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
- Add the orange juice, apricot preserves and mustard, and process to mix well.
- Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
- Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 151 milligrams, Sugar 41 grams, TransFat 0 grams
ROAST CHICKEN WITH APRICOT GLAZE
The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.
Provided by Priya Krishna
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 450 degrees with a rack set in the middle position.
- Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
- Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
- Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
- Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
- Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
- While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.
Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram
APRICOT-ORANGE CHICKEN BAKE
Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.
Provided by KateL
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
- Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Lay the chicken in prepared 9 by 13-inch baking dish.
- Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
- Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
- Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.
Nutrition Facts : Calories 430.1, Fat 5.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 360.6, Carbohydrate 68.2, Fiber 2.7, Sugar 48.8, Protein 30.7
SILVER PALATE GRAND MARNIER APRICOT STUFFING
I realize this is un-American, but I could run for President of Turkey Haters Anonymous. There's no ButterBall on my menu, but this recipe from Silver Palate is an annual tradition--the best un-stuffed stuffing ever! It goes along with the SP recipe for "Thanksgiving Potatoes" already on Zaar in many versions - potatoes mashed with butter, cream cheese & sour cream. With these two things on your plate, who needs the bird? THA'ers unite. I know you're out there.
Provided by San Marcos Sunshine
Categories < 4 Hours
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
- Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
- In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture.
- Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine.
- Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.
- Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.
- If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
- Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).
Nutrition Facts : Calories 495.5, Fat 29.6, SaturatedFat 13.5, Cholesterol 76.6, Sodium 879.3, Carbohydrate 39.7, Fiber 3.6, Sugar 10.4, Protein 18.6
APRICOT-ORANGE SALSA CHICKEN
Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 450mg sodium, Carbohydrate 66g carbohydrate (25g sugars, Fiber 0 fiber), Protein 31g protein.
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