CHICKEN AND APRICOT RECIPES

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APRICOT CHICKEN (4 INGREDIENTS) RECIPE - FOOD.COM



Apricot Chicken (4 Ingredients) Recipe - Food.com image

Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 4

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour

Steps:

  • Preheat oven to around 180 degrees celsius.
  • Lightly coat fillets with flour.
  • Mix french onion soup mix with apricot nectar.
  • Pour into casserole dish.
  • Place chicken fillets into dish.
  • Turn them over to make sure they're coated with nectar/soup mix.
  • Bake for around 35 - 45 minutes.
  • Serve with rice and steamed veg.
  • Dinner's done!

Nutrition Facts : Calories 156.1, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0.7, SodiumContent 1142.7, CarbohydrateContent 34.9, FiberContent 2, SugarContent 16.7, ProteinContent 3

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS RECIPE ...



Sweet and Spicy Apricot BBQ Chicken Thighs Recipe ... image

Provided by Valerie Bertinelli

Total Time 1 hours 35 minutes

Cook Time 50 minutes

Yield 8 servings, 2 cups sauce

Number Of Ingredients 16

Canola oil
1 cup finely chopped yellow onion (1 small onion) 
1 tablespoon minced Fresno chile, seeds removed (1 chile)
1 tablespoon minced garlic (4 cloves) 
One 13-ounce jar apricot jam 
1/2 cup fresh orange juice (1 large orange) 
1/4 cup apple cider vinegar 
1/2 cup ketchup 
2 tablespoons honey 
2 tablespoons Dijon mustard 
1 tablespoon Worcestershire sauce 
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper 
16 bone-in, skin-on chicken thighs
Canola oil
Chopped fresh parsley, for garnish 

Steps:

  • For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
  • For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

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