Fancy Apricot Chicken Recipes

APRICOT CHICKEN

Steps:

• Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 inch baking dish by spraying it with cooking spray.
• Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides.
• Salt and pepper the chicken breasts and then lay them out evenly in the prepared baking dish. Take care not to overlap them.
• In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
• Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
• Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
• Plate and serve with a chopped parsley garnish, optional.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

CHICKEN WITH APRICOTS

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.

ROAST CHICKEN WITH APRICOTS AND OLIVES

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

FANCY APRICOT CHICKEN

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.