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.
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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
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2 tbsp Soy sauce
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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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