SOUTHERN GREEN BEANS WITH APRICOTS RECIPE: HOW TO MAKE IT
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings in pan., Add apricots to drippings; cook and stir over medium heat until softened. Add vinegar, salt, garlic powder, pepper and beans; cook and stir until beans are coated, 2-3 minutes longer. Sprinkle with bacon.
Nutrition Facts : Calories 149 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 464mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 5g fiber), ProteinContent 6g protein.
MOROCCAN CHICKEN TAGINE WITH APRICOTS & OLIVES RECIPE ...
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores--or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.
Provided by Breana Killeen
Categories Healthy Chicken Thigh Recipes
Total Time 40 minutes
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
- Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
Nutrition Facts : Calories 343.6 calories, CarbohydrateContent 26.9 g, CholesterolContent 50.3 mg, FatContent 16.8 g, FiberContent 5.9 g, ProteinContent 21.5 g, SaturatedFatContent 2.7 g, SodiumContent 473.3 mg, SugarContent 10.6 g
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- 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.
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