This apricot chicken recipe is tasty and incredibly simple. Just 4 ingredients and 45 minutes for a meal that the whole family will love.
Hello! I am so excited to be sharing my apricot chicken recipe as part of a virtual baby shower for my blogging buddy Katie from Katie’s Cucina and Sew Woodsy. She is such a lovely and generous person, and I am so excited for her to become a mama. No doubt she is going to be an amazing one!
The theme of this virtual baby shower is quick and easy meals for moms, and a bunch of awesome food bloggers have gotten together to share with you their best simple meal solutions! Here is a collage of just some of the recipes being shared, along with several simple crafts for moms! You can see the full link list below the collage. Be sure to hop around and discover some fab new blogs!
As I said, the theme of the shower is simple recipes for new moms, and this apricot chicken recipe is just that. In fact, after I gave birth to my first baby my friend Emily brought me this very recipe. I loved it and asked her for the recipe, and when she gave it to me I was flabbergasted by how simple it was! It’s not my fanciest or most decadent dinner, but it is crazy simple and hits the spot! I do love me some sweet meat! Let me show you how simple it is and then you can print out the recipe with the exact measurements. Be sure to jump over to Katie’s blogs and say hi!
Grab your four ingredients: chicken, apricot jam, dry French Onion soup mix, and salad dressing.
Place the chicken in a casserole dish and mix the other three ingredients together. Pour the mixture on top of the chicken.
If you enjoyed this apricot chicken recipe then you may also like:
Mom’s Crockpot Lemon Chicken Recipe
Creamy Crouton Chicken
Mama’s Sweet Marinade Chicken
Bio
Twitter
Facebook
Google+
Latest Posts
Sarah Westover McKenna
Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.
Another way to make tasty, tender chicken is to add it to a salt-and-sugar rub. For chicken breasts, blend 1/3 cup of course salt and 1/3 cup of brown sugar with a mixture of your favorite seasonings. A tablespoon each of ground black pepper, paprika and chili powder are good seasonings to spice up this mix.
Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.
So you can imagine how we responded to discovering that perhaps one of McDonald's most sought-after sauces: sweet and sour, was made with... (prepare yourselves) apricots. No – really, it's not pineapple, it's not mango.It's apricot.
Butter chicken, also known as Murgh Makhani, has recently claimed the top spot in the "Top 100 Chicken Dishes in the World" list by TasteAtlas, (an online guide for traditional food) solidifying its place as a global culinary sensation.
This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential. Also, poultry must not be left outside the refrigerator for more than two hours.
Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.
The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”
You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.
Marinating the chicken in a mixture of lemon juice, vinegar, or yogurt for several hours before cooking can help to break down the proteins in the chicken and remove the raw chicken taste. The acid in the marinade will also help to tenderize the chicken and infuse it with flavor.
If you're trying to lose weight, then chicken breast is the best cut for you. It is the leanest part of the chicken, which means it has the fewest calories but the most protein. For example, chicken breast is ideal for bodybuilders on a cut, since it has the fewest calories.
The recommended portion is 30gms (3 or 4 apricots). All dried fruit contains the same nutritional qualities as the original fresh fruit. In fact, weight for weight the dried form contains more of the antioxidants, minerals and fibre than the raw original.
Peaches and apricots are two different species, but they're both stone fruits, members of the genus Prunus, which means they have a rock-hard pit in the center, along with a few other similarities. 1 Both have velvety skins, although peaches are more often fuzzy (and fuzzier) than most apricots.
Their orange flesh is juicy with a sweet, mild flavor. They are perfect for eating, baking, canning, or drying. Self-pollinating, this apricot tree forms a rounded crown with upwardly-reaching branches clothed in ovate, finely serrated, dark green leaves with a pointed tip.
Apricots have a sweet flavor with a tart finish. They're often described as tasting like a cross between a peach and a plum. Their flavor is a bit heavier and deeper and less floral than that of peaches, which is why they're able to stand up in cooked dishes alongside foods like pork, turkey and chicken.
Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257
Phone: +2613987384138
Job: Chief Retail Officer
Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing
Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.