ver high heat. Season the chicken with salt and pepper. Once
Heat olive oil in a large frying pan over high heat. Add chicken and spices. Saute for 4-5 mins, or until browned. Add apricot nectar, chicken stock, dried apricots, green beans and black olives. Season. Simmer for 4-5 mins.
Serve apricot chicken with couscous. Top with cilantro.
Wash and dry chicken; arrange in single layer in casserole dish.
Blend preserves, dressing and soup mix, creating a marinade. Pour marinade over chicken and let stand for best flavor.
Bake uncovered at 350\u00b0 for 1 1/2 hours, less time for smaller pieces of chicken.
Serve with rice.
Pour gravy over rice when serving, making sure to include the apricot pieces.
issolves. Reserve 4 or 5 apricot halves for garnish; blend remaining
edium high heat.
Season chicken breast with paprika, lemon pepper
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Cut the chicken breasts into cubes.
Place
Brown chicken breasts in a
Marinate chicken in Italian dressing.
Refrigerate overnight in a covered pan.
Approximately 1 1/2 hours before serving, drain dressing from chicken, reserving 1 cup of the marinade.
Mix reserved marinade with apricot preserves and spread over chicken in pan.
Bake in 350\u00b0 oven for 1 1/2 hours or until nicely browned. It is not necessary to baste.
This is a very easy and delicious dish.
Serve it with rice, a green salad and crusty French bread and you have a quick dinner.
In a small saucepan, combine apricot preserves, mustard and curry powder.
Cook over low heat, stirring constantly, until preserves are melted.
Dip chicken in apricot mixture, then roll in cashews.
Place chicken in a greased 15 x 10 x 2-inch baking pan.
Bake in a preheated 375\u00b0 oven for 15 to 20 minutes, or until chicken is done.
Bring remaining sauce to a boil.
Serve sauce with chicken.
lour and seasoning mix. Coat chicken. Heat 1 tbsp oil in
igh heat.
Season the chicken with black pepper (do not
Mix the first six ingredients in a bowl.
Beat the eggs with the water and soy sauce in another bowl.
Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.
x13 baking pan.
Pat chicken dry and place in the
an. Working in batches, brown chicken for 2-3 mins per
ll marinade ingredients together, except chicken, to a food processor and
Preheat the oven to 350\u00b0F.
Toss chicken pieces in flour, shaking off excess. Heat oil in a large skillet on high heat. Cook chicken in 2 batches for 3-4 mins each side, until browned. Transfer to a large baking dish. Sprinkle with onion and apricots.
Combine apricot nectar and soup mix. Pour over chicken mixture.
Bake, covered, for 40 mins. Uncover and bake for 10 mins, until the chicken is cooked through. Serve with steamed rice.