1 broiler-fryer chicken -- 3-3 1/2 pond 1/2 cup water 1/4 cup apricot brandy or apricot nectar 2 tablespoons currants 1 package dried apricots -- (about 1-1/4 cups) -- (6-ounce) 2 tablespoons vegetable oil 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 lemon -- thinly sliced Remove skin and fat from chicken pieces. Mix water, brandy, currants and apricots. Let stand 15 minutes. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Sprinkle thyme, salt and pepper over chicken. Add apricot mixture and lemon. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes, spooning pan juices over chicken occasionally, until juices of chicken run clear. 6 servings Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
How To make Chicken with Apricots's Videos
How to Make Apricot Chicken
A how to video on making the easiest, most delicious, and budget friendly Apricot Chicken ever. Yes, it's that good.
See the full recipe here: 4hatsandfrugal.com
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Moroccan Chicken with Apricots and Green Olives
Made with our Mountain Red Blend™ – learn more about it here!
Parsi Chicken with Apricots
RECIPE: Middle Eastern chicken with apricots
This one pot wonder is packed full of flavour, with a delicate blend of middle eastern spices. Fresh apricots, a fruit often used in Ottoman cuisine, give a balanced sweetness to this dish.
RECIPE MY WAY! Chicken Tagine With Apricots And Almonds
STORY: Chicken tagine is a traditional Moroccan dish of chicken pieces braised with different spices, garlic, onion, olives, and preserved lemons. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally cooked in, but you don't need one to make it.
INGREDIENTS FOR 4-5 PAX
2tbsp olive oil Salt/pepper 5ut chicken drumsticks (season with salt and pepper) 5ut chicken thighs (season with salt and pepper) 1ut large red onion - thinly sliced julienne 3ut garlic cloves - thinly sliced 1ut cinnamon stick 3tbsp ras el hanout 2tbsp red harissa paste 2ut preserved lemons - roughly chopped 800gr chopped tomatoes 80gr apricots - chopped 50gr black olives - roughly chopped 200ml chicken stock 400gr chickpeas - cooked from a tin (discard the liquid) 1ut lime - juice and zest
GARNISH:
Coriander (as much as you want) -chopped Toasted flake almonds (as much as you want) - toasted
SIDE: Couscous with saffron but you can make a salad of tomatoes, cucumber, red onion, mint, olives, etc.
Moroccan Grilled Chicken With Apricots
Learn how to make Moroccan Grilled Chicken With Apricots
See the full recipe:
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