Chicken With Orange Apricot Stuffing Recipes

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ROAST CHICKEN WITH APRICOT STUFFING



Roast Chicken With Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

Steps:

  • Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  • Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  • Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  • Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

CHICKEN WITH ORANGE-APRICOT STUFFING



Chicken With Orange-Apricot Stuffing image

This recipe was originally from a magazine many years ago. The stuffing is great and it keeps the chicken moist. The chicken meat takes on the subtle flavours. Its gluten free also

Provided by Jubes

Categories     Whole Chicken

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 french shallots, finely chopped
1/2 cup short-grain white rice
2 teaspoons orange rind, finely grated
1 3/4 cups fresh orange juice
3/4 cup dried apricot, chopped
1/2 teaspoon ground cardamom
1 5/8 kg chicken (No. 16)
2 teaspoons soft brown sugar

Steps:

  • Preheat oven to 180°C
  • Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
  • Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
  • Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
  • Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
  • Combine remaining orange juice and brown sugar in a jug and pour over chicken.
  • Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
  • Serve chicken with the rice stuffing.

Nutrition Facts : Calories 813, Fat 44.5, SaturatedFat 11.7, Cholesterol 185.4, Sodium 180.3, Carbohydrate 52.4, Fiber 2.9, Sugar 24.4, Protein 49.7

BAKED APRICOT-ORANGE CHICKEN



Baked Apricot-Orange Chicken image

One of the things I admire most about the Silver Palate cookbooks is the unusual and savory use of fruit in many of their main dishes. This delicious, succulent chicken is no exception! Sweet and wonderful!

Provided by EdsGirlAngie

Categories     Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 lbs chicken, cut in pieces
salt and black pepper
1/2 teaspoon ground ginger
3/4 cup orange marmalade
4 tablespoons orange juice
4 tablespoons apple juice
4 ounces dried apricots
2 tablespoons brown sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
  • Spread marmalade over chicken; pour both juices in the pan.
  • Bake 20 minutes.
  • Remove from oven and add apricots, distributing evenly.
  • Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
  • Serve immediate with some of the pan juices.

APRICOT-ORANGE SALSA CHICKEN



Apricot-Orange Salsa Chicken image

Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 2 servings.

Number Of Ingredients 5

3/4 cup salsa
1/3 cup apricot preserves
1/4 cup orange juice
2 boneless skinless chicken breast halves (5 ounces each)
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 450mg sodium, Carbohydrate 66g carbohydrate (25g sugars, Fiber 0 fiber), Protein 31g protein.

ORANGE-APRICOT CHICKEN



Orange-Apricot Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 1-inch piece fresh or frozen ginger
1 1-inch strip orange rind
1 1-inch strip lemon rind
1/2 cup fresh orange juice
1/3 cup apricot preserves, sweetened with fruit
2 teaspoons Dijon mustard
8 ounces skinless, boneless chicken breasts
2 navel oranges
1 teaspoon olive oil

Steps:

  • With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
  • Add the orange juice, apricot preserves and mustard, and process to mix well.
  • Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
  • Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 151 milligrams, Sugar 41 grams, TransFat 0 grams

APRICOT-ORANGE CHICKEN BAKE



Apricot-Orange Chicken Bake image

Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.

Provided by KateL

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
salt and pepper, to taste
2/3 cup apricot preserves
1/2 cup dried apricot, chopped
1/2 cup orange juice
1/4 cup honey
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds

Steps:

  • Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
  • Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
  • Pat the chicken dry with paper towels, then season with salt and pepper.
  • Lay the chicken in prepared 9 by 13-inch baking dish.
  • Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
  • Simmer, whisking often, until the mixture has thickened, about 8 minutes.
  • Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
  • Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
  • Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

Nutrition Facts : Calories 430.1, Fat 5.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 360.6, Carbohydrate 68.2, Fiber 2.7, Sugar 48.8, Protein 30.7

STUFFED CHICKEN BREASTS W/ APRICOT GLAZE



Stuffed Chicken Breasts W/ Apricot Glaze image

A nod to Thanksgiving with a simple, delicious stuffed with stuffing chicken breast. The apricot glaze melts down as a sauce. Serve with all the trimmings; cranberry sauce, mashed potatoes and pumpkin pie.

Provided by Kirby

Categories     Chicken Breast

Time 1h5m

Yield 2 whole chicken breasts, 2-4 serving(s)

Number Of Ingredients 15

2 chicken breasts, on the bone
1/4 cup apricot preserves
2 tablespoons water
salt
pepper
1 cup cubed bread
1/4 cup sauteed mushroom
1 medium onion, sauteed
1 stalk celery, sauteed
6 leaves fresh sage, chopped (1/4 tsp. dry)
2 sprigs fresh thyme (1/4 tsp. dry)
salt
pepper
1 egg, lightly scrambled
1/2 cup hot chicken stock

Steps:

  • Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
  • Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
  • Set aside in refrigerator while preparing the stuffing.
  • Preheat oven to 375°F.
  • Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
  • Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
  • Add sauté to cubes of bread in a bowl off of the heat, mixing together.
  • Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
  • Add one lightly scrambled egg to the mixture.
  • Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
  • You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
  • Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
  • Add the breasts skin side down until the skin is turning golden.
  • While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
  • Turn breasts in pan over and sear for five minutes.
  • Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
  • Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
  • If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.

Nutrition Facts : Calories 467.1, Fat 17, SaturatedFat 4.9, Cholesterol 198.6, Sodium 473.9, Carbohydrate 41.5, Fiber 1.7, Sugar 18.7, Protein 37.1

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