Time 1h15m Yield 6 servings. Number Of Ingredients 16 Steps:
In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside. , In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes. , Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.) Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Time 40m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook. Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top. Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Time 40m Yield 4 servings Number Of Ingredients 6 Steps:
Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken. Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two. Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Time 1h5m Yield 2 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan. In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken. Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.
Time 4h20m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a spice mill or coffee grinder, grind the cinnamon to a fine powder. In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions. Saute onions, stirring frequently, for 10 to 15 minutes, until browned. Add the garlic and grated ginger and stir for 3 to 5 minutes. Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt. Cook for 5 minutes. Place chicken in the crock pot and pour the onion mixture over. Cover and cook on low for 3 to 4 hours, until the chicken is tender. The last 30 minutes of cooking, add the apricots and saffron water. Finish cooking and serve immediately on top of saffron rice.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Heat oil with butter in a skillet over medium-high heat. Season the chicken with black pepper (do not use any salt). Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up). In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce. Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly). Serve with rice.
