Fruitychicken Recipes

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FRUITED CHICKEN



Fruited Chicken image

"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, sliced
6 boneless skinless chicken breast halves (6 ounces each)
1/3 cup orange juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon grated orange zest
2 garlic cloves, minced
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Hot cooked rice

Steps:

  • Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange zest and garlic; pour over chicken. Sprinkle with apricots and cranberries., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts :

FRUITY CHICKEN SALAD



Fruity Chicken Salad image

This chicken salad can be made with many different variations of fruit. It is also a hit as a dip when served with Town House crackers! Also try currants in place of the raisins.

Provided by Shannon D

Categories     Salad

Time 9h30m

Yield 6

Number Of Ingredients 5

1 (2 1/2 pound) fryer chicken or equivalent pieces
½ cup creamy salad dressing (such as Miracle Whip®)
2 tablespoons white sugar, or to taste
¼ cup raisins
1 ripe mango, peeled and diced

Steps:

  • Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.
  • Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 15 g, Cholesterol 73.6 mg, Fat 40.5 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 10.5 g, Sodium 227.2 mg, Sugar 10.5 g

BAKED FRUITY CHICKEN



Baked Fruity Chicken image

This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on.

Provided by Milwaukee Girl in t

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
2 1/2-3 lbs frying chicken, cut up
16 ounces fruit cocktail, drained (reserve 1/2 c. syrup)
1 tablespoon brown sugar, firmly packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice

Steps:

  • Pre-heat oven to 375 degrees.
  • In a 13 X 9-inch pan, melt butter in the oven.
  • In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
  • Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
  • Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
  • Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
  • Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
  • Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.

FRUITY CHICKEN CURRY



Fruity chicken curry image

A fruity twist on a simple chicken curry- or remove the chicken for a filling, veggie alternative!

Provided by Sinead Lawson

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Brown the chicken thighs in a pan with a splash of oil on medium heat. This step can be removed for a veggie curry.
  • Add in the crushed garlic, onion and pepper. Stir in for 10 minutes until softened. If you would like a spicy curry, add in the chilli now.
  • Mix in 2 teaspoons turmeric, 1 teaspoon ginger and a pinch of paprika.
  • Reduce the heat to low and pour in 100ml coconut milk- or any milk of your preference. Let simmer until the colour is consistent and the milk is gently bubbling.
  • Stir in the mango and pineapple chunks, then add two tablespoons of Greek yoghurt. My preference is The Collective Dairy mango yoghurt to bring out the fruity flavour.
  • Let simmer for 15 minutes on a low heat.
  • Boil 300g of rice to serve with the curry.

SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

  • Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  • Lightly salt and pepper the chicken strips.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

FRUITY CHICKEN CURRY



Fruity Chicken Curry image

This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!

Provided by English_Rose

Categories     Curries

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

8 chicken breast fillets, skinned, cubed
4 tablespoons malt vinegar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 garlic clove, crushed
1/2 inch ginger, minced
4 tablespoons brown sugar
4 tablespoons oil
2 large onions, sliced
6 ounces semi dried apricots, chopped
2 cloves
1/4 teaspoon peppercorn

Steps:

  • Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
  • Add the chicken and mix. Leave to marinate for 20 minutes.
  • Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
  • Add the cloves and peppercorns and colour for 30 seconds.
  • Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
  • Add the apricots, cover and cook for a further 15 minutes.
  • Serve with pilau rice and chutneys.

Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4

FRUITY CURRY CHICKEN SALAD



Fruity Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 10

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise

Steps:

  • In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g

NANA'S FRUITY CHICKEN CURRY



Nana's Fruity Chicken Curry image

My Nana's recipe for fruity chicken curry that she used to make in the 1970's when she was a pub landlady.

Provided by sailor83

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
  • Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
  • Add the curry paste and curry powder and stir into to the mixture.
  • Add the chicken stock followed by the chicken.
  • Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
  • Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
  • Serve with steamed/boiled white rice.

FRUITY CHICKEN RICE PILAF



Fruity Chicken Rice Pilaf image

Dinner ready in 30 minutes! This dry fruit filled rice and chicken pilaf recipe is easily prepared on a stovetop.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 pound ground chicken or turkey breast
4 medium green onions, sliced (1/4 cup)
2 cups water
1 package (6 1/4 ounces) fast-cooking long-grain and wild rice mix with herbs
1/2 cup dried cherries or cranberries
1/2 cup chopped dried peaches or apricots
1/4 teaspoon ground nutmeg or cinnamon

Steps:

  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, until chicken is no longer pink. Stir in water and seasoning packet from rice mix. Heat to boiling, stirring occasionally; reduce heat to low.
  • Stir in rice, cherries, peaches and nutmeg. Cover and simmer about 5 minutes or until rice is tender and fruits are heated through.

Nutrition Facts : Calories 215, Carbohydrate 37 g, Cholesterol 35 mg, Fiber 7 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

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