APRICOT RECIPE RECIPES

Name: Apricot Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 2 pounds chicken tenderloins, cut in 1/2 across on an angle; Salt and pepper; 1 large onion, chopped; 2 tablespoons cider or white wine vinegar; 12 dried pitted apricots, chopped; 2 cups chicken stock; 1 cup apricot all fruit spread or apricot preserves; 3 tablespoons chopped flat-leaf parsley, for garnish

APRICOT CHICKEN RECIPE | RACHAEL RAY | FOOD NETWORK

Apricot Chicken Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

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, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 97 milligrams, SodiumContent 309 milligrams, CarbohydrateContent 35 grams, FiberContent 1 grams, ProteinContent 34 grams, SugarContent 26 grams

APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES

Apricot & sausage stuffing | Jamie Oliver recipes image

There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.

Total Time 1 hours 20 minutes

Yield 10 as a side

Number Of Ingredients 11

Ingredients

2 onions
1 bunch of fresh sage (30g)
50 g unsalted butter
olive oil
2 clementines
1 whole nutmeg
100 g higher-welfare turkey livers optional
100 g dried apricots
100 ml Vin Santo
200 g stale bread
400 g higher-welfare sausage meat or pork mince

Steps:

1. Peel and roughly chop the onions, wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

Nutrition Facts : Calories 250 calories, FatContent 13.5 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.5 g protein, CarbohydrateContent 18.3 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 0.8 g salt, FiberContent 2 g fibre

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Calories 250 calories per serving

1. Peel and roughly chop the onions, wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
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See details

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