CHICKEN WITH APRICOTS AND PRUNES RECIPES

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SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT ...



Spicy Moroccan Chicken With Apricots and Prunes (Low Fat ... image

Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup white wine
3 tablespoons honey
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 medium onion, sliced
4 garlic cloves, minced
2/3 cup pitted prune
2/3 cup dried apricot, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs, halved

Steps:

  • In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
  • Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
  • Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Nutrition Facts : Calories 259.6, FatContent 6.5, SaturatedFatContent 1.4, CholesterolContent 94.4, SodiumContent 250.7, CarbohydrateContent 25.5, FiberContent 2.5, SugarContent 18.4, ProteinContent 23.5

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES RECIPE ...



Mediterranean Chicken With Dried Apricots & Prunes Recipe ... image

This delightful chicken dinner entree was served at our annual "Gathering of Friends" dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Recipe #308190 and Recipe #268766

Total Time 12 hours 50 minutes

Prep Time 12 hours

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup red wine vinegar
2 garlic cloves, crushed
2 tablespoons fresh oregano
salt and pepper, sprinkle generously to taste
2/3 cup olive oil
6 ounces dried prunes, quartered
6 ounces dried apricots, quartered
4 ounces green olives, pitted
2 ounces capers
1 bay leaf
4 large whole chicken breasts
3 tablespoons brown sugar
3/4 cup white wine

Steps:

  • Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
  • One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
  • Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
  • Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
  • Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
  • NOTE:.
  • This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It’s nice because you can make it all ahead of time!

Nutrition Facts : Calories 329.8, FatContent 20.4, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 439.6, CarbohydrateContent 34.6, FiberContent 4, SugarContent 25.4, ProteinContent 1.6

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