CHICKEN THIGHS APRICOT RECIPES

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CHICKEN TAGINE RECIPE - BBC FOOD



Chicken tagine recipe - BBC Food image

Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles.

Provided by Simon Rimmer

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 21

200g/7oz chicken breast, cut into large cubes
600g/1lb 5½oz chicken thighs
1 tbsp harissa paste
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
1 tsp chilli flakes
450ml/16fl oz chicken stock
100g/3½oz dried apricots, quartered
1 x 400g tin chopped tomatoes
1 x 400g tin chickpeas, rinsed, drained
salt and freshly ground black pepper
2 tbsp freshly chopped mint
2 tbsp freshly chopped parsley
couscous, cooked according to packet instructions
150g/5½oz Greek-style yoghurt
handful of flaked almonds

Steps:

  • Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.
  • Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.
  • Fry the onion for five minutes, or until soft. Stir in the garlic and spices.
  • Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)
  • Stir in the mint and parsley at the end of cooking.
  • Serve alongside couscous and Greek-style yoghurt, topped with the almonds.

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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