How To make Roasted Chicken with Apricots
10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1*
-cut-up fryers 2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped
From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press, 1993).
Soak apricots in wine in a dish and set aside. Rinse chicken pieces under cold water and pat dry. Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45 minutes, or until the chicken is just beginning to brown. Pour off excess fat, if desired, and pour apricots and wine over chicne pieces. Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven. If not served within 2 hours, chill and bring back to room temperature before reheating. To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375'F. for 20-30 minutes while first courses are being served. To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan. Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary. Pour resulting sauce over chicken and arrange apricots for garnish.
How To make Roasted Chicken with Apricots's Videos
One Skillet Apricot Chicken with Orzo
There's nothing better in a cook's eye than only needing one pan to complete a dish! And with this apricot chicken baked together with orzo and herbs, that's exactly what you get! It's super simple, goes together in a pinch, and is perfect for a weeknight meal!
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INGREDIENTS
- 4 skin-on, bone-in chicken thighs
- 2 tsp salt separated
- 1 1/2 tsp pepper separated
- 1 cup sliced leek
- 1/2 lb apricots
- 1/4 cup chopped sage
- 2 tbsp rosemary
- 1 cup orzo
- 2 tbsp orange juice
- 2 cups chicken stock
INSTRUCTIONS
Preheat oven to 375°F.
In a 10- or 12-inch cast-iron (or oven-ready) skillet, heat 1 tbsp olive oil over medium. Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides.
Once the oil is hot, add the chicken, skin side down. Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add prepared leeks. Sauté until soft and just beginning to turn golden, 5-7 minutes.
Remove the skillet from the heat and add orzo, apricots, rosemary, and sage. Stir to combine and add the orange juice and chicken stock. Nestle the chicken thighs skin side up. Add 1 tsp salt and 1/2 tsp pepper.
Bake in preheated oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes. Remove from oven and allow to rest 10 minutes before serving.
#chicken #apricot #onepan
How To Make Moroccan-Style Sheet Pan Chicken with Apricots, Olives & Lemons | Gail Simmons
Watch Top Chef's Gail Simmons show you how to make a sheet pan chicken dinner flavored with a Moroccan-inspired combo of apricots, olives and lemons.
How to Cook a Boneless Chicken Roast With Apricot & Herb Stuffing
In this episode, we are going to be cooking a Boneless Chicken Roast With Apricot & Herb Stuffing!
Ingredients
Whole Chicken
Pine Nuts
Rosemary
Thyme
Sage
Parsley
Onion Powder
2 Garlic Cloves
Marjoram
Salt and Pepper
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Recipe: Whole roast chicken, apricot, lavender by Adam Handling
More recipes on my-vb.co.uk
Citrus Chicken Tagine with Olives and Apricots
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Our Citrus Chicken with Apricots and Olives! To achieve juicy and succulent chicken, we like to use our organic bone-in chicken thighs. We flavour the meat with our own Moroccan Spice blend which combines garam masala, coriander, and thyme. Paired with orange slices and apricots, this is an easy to make and satisfying dinner.
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
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