How To make Roasted Chicken with Apricots
10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1*
-cut-up fryers 2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped
From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press, 1993).
Soak apricots in wine in a dish and set aside. Rinse chicken pieces under cold water and pat dry. Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45 minutes, or until the chicken is just beginning to brown. Pour off excess fat, if desired, and pour apricots and wine over chicne pieces. Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven. If not served within 2 hours, chill and bring back to room temperature before reheating. To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375'F. for 20-30 minutes while first courses are being served. To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan. Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary. Pour resulting sauce over chicken and arrange apricots for garnish.
How To make Roasted Chicken with Apricots's Videos
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
Equipment Used To Make This Video:
Camera:
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Tripod:
Tripod Head:
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Midweek meals, Paprika and honey roast chicken, with apricot Couscous salad
A quick, easy tasty midweek meal, Paprika and honey roast chicken, with apricot couscous salad (serves 2)
Ingredients:
2 Chicken legs/ you could use breast or thighs if you prefer
70g couscous
70g Dried apricots
100g Cherry tomatoes
1 Carrot
1/2 bunch of spring onions
1 tsp sweet chilli sauce
2 tbsp Soy sauce
1tbsp mixed herbs
1 Stock cube
1 tsp Paprika
1 tsp Honey
Why not try adding some sliced chilli or peppers for an extra hit of flavour
One-Pot Apricot and Olive Roasted Chicken with Chickpeas and Feta
What we're cooking right now: One-pot meals, with a new recipe every week this month. ???? Next up is Apricot and Olive Roasted Chicken with Chickpeas and Feta, made in a Signature Roaster. Head over to our website for the recipe – plus a grocery list, recommended cookware + utensils, and some more tips and tricks.
One-Pot Apricot and Olive Roasted Chicken with Chickpeas and Feta:
5.25qt Signature Roaster in Flame:
Roasted chicken with prunes recipe/Chicken karasia recipe/Prunes recipe
Roasted chicken with prunes recipe/Chicken karasia recipe
Prunes recipe
Ingredients
2 whole chicken
1 tbsp chicken spices
1 tbsp mixed spices
1 tbsp cumin
1 tbsp pabrika
1/2 tbsp black pepper
2 tbsp salt
2 tbsp olive oil
pyrex ingredients
1 cup water
1/2 cup olive oil
1/4 cup vinegar
1/2 tsp cumin
1/2 tsp coriander
1tsp salt
1/2 tsp pabrika
1 tsp rose mary
1 tsp dry mint
5 pcs blend karasia(1/2 cup water)
1 cup karasia(prunes)
Please follow the procedure in the video..
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Citrus Chicken Tagine with Olives and Apricots
The recipe:
Shop the market:
Our Citrus Chicken with Apricots and Olives! To achieve juicy and succulent chicken, we like to use our organic bone-in chicken thighs. We flavour the meat with our own Moroccan Spice blend which combines garam masala, coriander, and thyme. Paired with orange slices and apricots, this is an easy to make and satisfying dinner.
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
This Apricot chicken flavor combo will drive everybody crazy and you won't believe how easy and effortless it is to prepare!
Enjoy ❤
Cranberry Chicken:
Sweet & Spicy chicken:
Coconut Lime chicken:
Ingredients:
4-6 chicken thighs bone in and skin on
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 packet dry onion soup mix
1 cup French dressing
1 cup apricot preserves
1 tablespoon fresh thyme chopped
Directions:
Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
Brown both sides of the chicken for 3-5 minutes.
In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
Pour the rest over the chicken and cook an additional 5 minutes.