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How To make Chicken with Apricots, Sweet Potatoes, and Prunes
6 Chicken breast halves
(boned and skinned) 3/4 c Dried prunes
1/2 c Dried apricots
1 tb Olive oil
3 tb White vinegar
1/2 c Dry vermouth
2 Garlic cloves; minced
1 1/2 tb Brown sugar
1 tb Oregano
1/2 ts Salt
2 c Sweet potatoes; peeled,
:
cut into 1/2-inch cubes Place the chicken breasts in a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight. When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside. Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan. Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the chicken and sweet potatoes are fully cooked. Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories) * Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
How To make Chicken with Apricots, Sweet Potatoes, and Prunes's Videos
Za'atar Roast Chicken with Olives & Prunes
Za’atar roast chicken is a flavorful one-pan dinner that is full of flavor. It takes a few minutes to put together which makes this dish perfect for a weeknight dinner yet, fancy enough for a nice dinner party. Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level with some sweetness and earthy goodness.
Print this recipe here:
1 chicken (3.5-4 lbs.) cut into quarters
¼ cup olive oil
¼ cup fresh lemon juice
1.4 cup fresh orange juice
4-5 large garlic cloves, grated
2-3 tablespoons harissa or pureed roasted red peppers
The spices:
• 4 heaping tablespoons za’atar
• 2 tablespoons sumac
• 1-1.5 teaspoons salt
• 1 teaspoon ground cumin
• Crushed red pepper flakes, to taste
1 cup prunes, dried apricots, or dried figs
1 cup olives
Preheat the oven to 425 °F, 220 °C.
Cut deep slits in the chicken pieces and place them in a 9 by 13-inch baking pan.
Combine the lemon juice, olive oil, orange juice, garlic, and harissa in a bowl. Whisk together and pour over the chicken.
Sprinkle all of the spices over the chicken and toss to coat.
Add the prunes and olives to the pan.
Bake in the center rack of the oven, uncovered, for 45 minutes.
Flip the chicken pieces over and bake 20-25 more minutes.
Serve with Mediterranean Rice Pilaf, Brussel Sprouts, Roasted vegetables, Couscous, or a salad with some toasted bread to soak up the zesty sauce. Enjoy!
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Recipe Chicken with Apricots and Dried Plums
Recipe - Chicken with Apricots and Dried Plums
INGREDIENTS:
-2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
●1/2 teaspoon garlic powder
●1/2 teaspoon salt
●1/4 teaspoon pepper
●2 tablespoons cooking oil
●1 6-ounce package
●dried apricots, cut into halves
●1 cup pitted plums, cut into halves
●1 cup chicken broth
●3/4 cup dry white wine
●1/4 cup white wine vinegar
●1 tablespoon brown sugar
●3 inches stick cinnamon
●4 whole cloves
●3 tablespoons water
●3 tablespoons Dijon-style mustard
●4 teaspoons all-purpose flour
●Chopped green onion
●Hot cooked rice
Citrus Chicken Tagine with Olives and Apricots
The recipe:
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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 - Tajine De Poulet - TASTY RECIPE طاجين - Halal Chef
Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - How to make Moroccan Chicken Tagine
This tasty Moroccan Tagine is enough to wow your guests. Amazing spices and juices from the chicken, give this Tagine dish a wonderful flavour.
A tajine or tagine is a historically Berber North African dish that is named after the earthenware pot in which it is cooked.
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Servings: 5
INGREDIENTS
For the Chicken Tagine
1kg chicken medium cut
7 tbsp olive or sunflower oil
1 onion
9 dried prunes
2 tbsp raisins or sultanas
1/2 cup green/brown olives
Some fresh coriander
3 garlic cloves
1 green chilli
1 tomato
2 tsp salt
1.5 tbsp coriander powder
2 tsp of turmeric powder
Half tbsp paprika powder
2 tsp of black-pepper
1 tsp ginger powder
Half tbsp cumin powder
1 tsp red chilli powder
2 tbsp sugar
1 tbsp cinnamon powder
1 Tagine pot or use a Normal Non-Stick Pan that can be covered but Tagine Pot is highly recommended.
I hope you will enjoy this Delicious Moroccan Tagine Recipe. Please do give the Video a like if you enjoy this recipe.
Moroccan chicken Tagine recipe, tagine recipes, best chicken tagine recipe, moroccan tagine recipes, tajine recipes, chicken recipes
Intro track by: Inkyz - Bottle
TZIMMES
TZIMMES RECIPE
By Lisa Goldstein
INGREDIENTS
One 16 oz bag carrots (baby carrots or peel and cut in small chunks)
4 sweet potatoes, peeled and cut in smallish chunks
1-1/2 cups prunes
1/2 cup golden raisins
1 bag dried apricots, cut in 1/4s
1/2 cup honey
2 Tbls brown sugar
Cinnamon and ground ginger to taste
3 cups boiling water
DIRECTIONS
Cover dried fruit with boiling water for about 30 minutes. Add remaining ingredients. Simmer on stove for 15-20 minutes. Stir periodically. Finish in the oven at 350 degrees about 30 minutes or until carrots and sweet potatoes are soft.
Lisa Goldstein serves as Cantorial Soloist & Educator of Temple Chai. In addition, she has a home-based business called Challahluya!, specializing in her unique challah and other holiday treats. For more info contact Lisa lisa@templechaisa.org
Easy And Tasty Sweet and Savory Moroccan Chicken Tagine With Raisins & Prunes
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Ki
Ingredients:
-1.5 lb Chicken
Chicken marinade:
- 2 Tsp ginger
- 2 Tsp turmeric
- 3 Shredded garlic cloves
- Salt and pepper to taste
- 3 Tbsp water
Chicken sauce:
- 2 Sliced onions
- 1/2 Tsp turmeric
- 1/2 Tsp ginger
- Salt to taste
- 1 Stick cinnamon
- Saffron threads (optional)
- 1 Tbsp olive oil
- Cilantro and parsley bouquet
-1/2 Cup raisins
- 1/2 Cup prunes
Music by @ikson