Chicken With Raisins And Apricots Recipes

MOROCCAN CHICKEN TAGINE

Steps:

• Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
• Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
• Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
• Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
• Serve chicken garnished with cilantro and almonds.

SLOW COOKER CHICKEN TAGINE

Steps:

• Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
• Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
• Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)

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.

GRILLED BREAST OF CHICKEN WITH APRICOTS, RAISINS, PEANUTS AND MINT COOKED OVER APPLE WOOD AND APPLE JACK SAUCE AND VIRGINIA WALDORF SALAD

Steps:

• Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
• Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
• Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley.