CHICKEN WITH RAISINS AND APRICOTS
Make and share this Chicken With Raisins and Apricots recipe from Food.com.
Provided by tunasushi
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
- Add in chicken thighs, stock and juice. Add in dried fruit.
- Bring to a boil, reduce, and simmer till chicken is cooked and tender.
- Mix cornflour with a little water and use it to thicken the sauce.
Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7
APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
CHICKEN WITH RAISINS AND LEMON
Steps:
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE
Dried apricots make this unique. This is a modified version of a recipe I found on Allrecipes.com. We make it for every Thanksgiving and Christmas we love it so much. We use Splenda, but feel free to use sugar instead. The original recipe called for sugar. NOTE: Make at least 8 hours ahead.
Provided by Paris D
Categories Fruit
Time 30m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, mix the orange juice, water, cranberries, apricots, raisins, and orange zest.
- Bring to a boil, and cook 10 minutes, or until cranberries have burst.
- Add Splenda (1/2 cup plus 1 Tablespoon) and fold in chopped orange segments.
- Remove from heat, and chill at least 8 hours, or overnight.
- Serve cold.
Nutrition Facts : Calories 47, Fat 0.1, Sodium 1.9, Carbohydrate 12.1, Fiber 1.6, Sugar 8.7, Protein 0.6
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