Touch Of Thai Apricot Chicken Recipes

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3-INGREDIENT APRICOT GLAZED CHICKEN



3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories     Dinner

Time 1h5m

Number Of Ingredients 4

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

  • Preheat oven to 350F (180C).
  • For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken, skin-side up, on prepared pan.
  • In a medium bowl, whisk together 3 glaze ingredients.
  • Pour sauce over chicken and spread liberally on each piece.
  • Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

TOUCH OF THAI APRICOT CHICKEN



Touch of Thai Apricot Chicken image

This is an easy recipe to make; I combined a few recipes when I wanted to make chicken and use up some apricot jam I had on hand. The sauce isn't thick but it's tasty!

Provided by rylly

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
1 cup sugar-free apricot jam
1/4 cup sweet chili sauce
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon dark brown sugar

Steps:

  • Preheat oven to 350.
  • Spray 9 x 13 casserole dish with cooking spray.
  • Place chicken breasts in dish.
  • Mix all other ingredients and pour over chicken.
  • Bake covered for 1 hour.
  • Serve with rice.

Nutrition Facts : Calories 221.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 329.7, Carbohydrate 34, Fiber 1.5, Sugar 24.6, Protein 27.9

THAI CHICKEN CURRY WITH DRIED APRICOTS



Thai Chicken Curry With Dried Apricots image

This is an authentic 5 star restaurant-quality Thai/Indian style dish that can be created at home. This dish is an amazing Thai dish, and one I could quite possible eat every day, it is THAT good! If you don't have any red curry paste or coconut milk on hand, I strongly suggest to purchase some just to make this recipe, you can find Thai red curry paste and coconut milk in any Asian, Indian or Latin American market or large food chains, I purchase mine at my local Super Valu store chain. Bypass this recipe if you don't have a palat for Thai or Asian-style dishes. If you prefer your apricots to stay a firmer texture, then add in with the chutney and cook about 1 minute.

Provided by Kittencalrecipezazz

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons vegetable oil (don't use olive oil)
2 small onions, chopped (can use shallots also)
1 tablespoon garlic, chopped (or to taste)
1 small red bell pepper, chopped
1 tablespoon Thai red curry paste
1 tablespoon minced fresh ginger
1 1/2 lbs boneless skinless chicken breasts, cut into pieces
2 (14 ounce) cans unsweetened coconut milk
3 tablespoons mango chutney (can use more to taste)
1/2 cup chopped fresh cilantro
3/4 cup dried apricot, halved (can add in (to taste)
steamed rice

Steps:

  • In a heavy skillet heat oil over medium heat.
  • Add in onions, garlic and red bell pepper; saute for about 5 minutes.
  • Add in red curry paste and minced ginger; saute for about 1 minute longer.
  • Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
  • Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
  • Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
  • Return the cooked chicken back to the skillet and season with salt and pepper to taste.
  • Sprinkle with remaining cilantro.
  • Serve over rice.

Nutrition Facts : Calories 765.6, Fat 56.4, SaturatedFat 40.8, Cholesterol 98.8, Sodium 142.7, Carbohydrate 26.7, Fiber 2.8, Sugar 15.4, Protein 45

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