Poultry

Apricot Chicken

  • 1 3½ pound chicken, cut into eighths
  • paprika
  • ½ cup apricot jam (can substitute another variety)
  • ½ cup mayonnaise
  • ½ tsp pepper
  • 1 tsp garlic pepper

Place chicken in a container. Sprinkle paprika on chicken.

In a small bowl, mix together the jam, mayonnaise, pepper and garlic powder. Pour sauce over chicken.

Cover container and refrigerate for a few hours or overnight.

Preheat oven to 350° F.

Bake chicken, covered, at 350° F for 45 minutes. Uncover and bake for another 30-45 minutes, or until the chicken is lightly browned and cooked through.

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Recipe type: 

Apricot Chicken with Scallions

Serves 4

  • 4 skinless boneless chicken breast halves
  • 4 chopped green onions
  • 16 ounces apricot halves in light syrup
  • 2 tsp soy sauce
  • ½ Tbsp 5-spice powder
  • 4 drops sesame oil
  • 3 Tbsp sherry
  • 2 Tbsp oil

Pound each chicken piece between sheets of plastic wrap until roughly ½ inches thick. Trim scallions, eliminating most of the green part. Chop into ½ inch segments. Drain the apricots, reserving the liquid. Combine reserved liquid with the soy sauce, 5-spice powder, sesame oil, and sherry.

Place a large nonstick frying pan over medium-high heat, add oil and heat until oil is sizzling. Add scallions and sauté until just browned. Using a slotted spoon, remove them to a bowl. Add a little more oil if needed. When it resumes sizzling, add the chicken breasts and brown each side. Drain any excess fat and reduce heat to medium-low.

Return the scallion pieces to the pan along with the apricots, then drizzle in the syrup-sherry mixture. Cover and simmer 3 to 5 minutes, turning chicken to coat with liquid. Avoid overcooking. The chicken should be opaque, with no signs of pinkness near center.

Serve with steamed rice. Sprinkle with toasted sesame seeds and chopped cilantro, if desired.

Per serving: 284 calories, 8g fat, 28g protein, 21g carbohydrate, 2g fiber, 260mg sodium.

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Gai yang esan (Northeast Barbecued Chicken)

Serves 4

  • 2 pounds chicken pieces
  • 1 tsp salt
  • 8 garlic cloves, chopped
  • 1 tsp white pepper
  • ¼ cup chopped cilantro leaves
  • ¼ cup chopped lemon grass

Marinate the chicken in the remaining ingredients, preferably overnight. Grill the chicken until done.

Course: 

Recipe type: 

Honey Dijon Herbed Chicken

Serves 6

  • 3 boneless skinless chicken breasts
  • ¼ cup dry white wine
  • ½ Tbsp white Worcestershire sauce
  • ¼ clove garlic, crushed
  • ¼ bay leaf, crumbled
  • 1 pinch white pepper
  • ½ Tbsp honey
  • 1 Tbsp Dijon mustard
  • ¼ tsp dried oregano
  • 1/8 tsp dried basil

Mix marinade, marinate overnight, then cook.

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