Chicken With Prunes Apricots And Honey Recipes

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SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)



Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) image

Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.

Provided by Crafty Lady 13

Categories     Chicken Thigh & Leg

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup white wine
3 tablespoons honey
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 medium onion, sliced
4 garlic cloves, minced
2/3 cup pitted prune
2/3 cup dried apricot, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs, halved

Steps:

  • In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
  • Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
  • Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Nutrition Facts : Calories 259.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 94.4, Sodium 250.7, Carbohydrate 25.5, Fiber 2.5, Sugar 18.4, Protein 23.5

APRICOT HONEY CHICKEN



Apricot Honey Chicken image

Apricot Honey Chicken is a sheer delight with its sweet, fruity sauce. There's no need to heat up the oven for this flavorful entree, so you can even enjoy it during the summer...or any time of year. -Kathy Hawkins, Ingleside, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

Steps:

  • In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

Nutrition Facts : Calories 243 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS



This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Provided by Anna Stockwell

Categories     Passover     Kosher     Kosher for Passover     Chicken     Carrot     Prune     Apricot     Dried Fruit     Dinner     Thyme     Garlic     White Wine     Wheat/Gluten-Free     Spring     Sheet-Pan Dinner

Yield 8-10 servings

Number Of Ingredients 17

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Steps:

  • Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
  • Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
  • Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
  • Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES



Mediterranean Chicken With Dried Apricots & Prunes image

This delightful chicken dinner entree was served at our annual "Gathering of Friends" dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Recipe #308190 and Recipe #268766

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 12h50m

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup red wine vinegar
2 garlic cloves, crushed
2 tablespoons fresh oregano
salt and pepper, sprinkle generously to taste
2/3 cup olive oil
6 ounces dried prunes, quartered
6 ounces dried apricots, quartered
4 ounces green olives, pitted
2 ounces capers
1 bay leaf
4 large whole chicken breasts
3 tablespoons brown sugar
3/4 cup white wine

Steps:

  • Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
  • One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
  • Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
  • Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
  • Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
  • NOTE:.
  • This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS



Moroccan Chicken Tagine With Honey and Apricots image

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!

Provided by Mirj2338

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 lbs chicken pieces
1 large yellow onion
1 cup margarine (1 cup)
1/2 teaspoon turmeric
salt
1 teaspoon black pepper
2 cinnamon sticks
1 lb dried apricots or 1 lb prune
8 tablespoons honey
2 teaspoons ground cinnamon
1/2 cup peeled almonds
1 tablespoon sesame seeds
oil

Steps:

  • In a large pot, melt the margarine.
  • Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
  • Don't worry, no one will make you eat a cinnamon stick unless you really want to.
  • Add enough water to cover the chicken, about two cups.
  • Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
  • Remove the chicken pieces.
  • Add the apricots and simmer for about fifteen minutes.
  • Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
  • Add more honey if necessary.
  • When the sauce is almost ready, saute the almonds in oil.
  • Drain most of the oil from the pan, and toast the sesame seeds.
  • Return the chicken to the pot and reheat.
  • Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
  • Serve with couscous (except on Passover).

Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS



Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds image

In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 onions, peeled and sliced in thin rings
One 3 1/2-to-4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
1/4 cup raisins
1/2 cup dried apricots
A few saffron strands
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 cup blanched almonds

Steps:

  • Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
  • Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
  • Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

CHICKEN WITH APRICOTS AND PRUNES



Chicken With Apricots and Prunes image

Make and share this Chicken With Apricots and Prunes recipe from Food.com.

Provided by Stacia_

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 (3 1/2 lb) kosher roasting chickens, cut in 8 pieces (31/2 lbs.)
1 medium onion, coarsely chopped
1 tablespoon grated gingerroot
1/2 teaspoon cinnamon
1 cup kosher chicken broth or 1 cup water
salt & freshly ground black pepper
10 -12 dried apricots
6 -8 pitted prunes
2 -3 tablespoons pine nuts

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat.
  • Add the chicken and cook, turning, until golden-brown on all sides.
  • Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
  • If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
  • Adjust seasoning. Serve garnished with pine nuts.

Nutrition Facts : Calories 494, Fat 33.9, SaturatedFat 8.6, Cholesterol 124.8, Sodium 243.1, Carbohydrate 16, Fiber 2.1, Sugar 10.9, Protein 31.3

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