Chicken, Dried Apricots
Published December 5, 1981
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 chicken (about 3 ½ pounds)
2 teaspoons cumin
1 teaspoon paprika
Coarse salt and freshly ground pepper
1 clove garlic, crushed
¾ pound dried apricots
1 large onion, sliced
1 tablespoon butter
1 tablespoon oil
Nutritional analysis per serving (4 servings)
59 grams carbs; 305 milligrams cholesterol; 1140 calories; 28 grams monosaturated fat; 14 grams polyunsaturated fat; 19 grams saturated fat; 67 grams fat; 8 grams fiber; 1322 milligrams sodium; 78 grams protein; 47 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
- Step 2
Simmer the apricots in water to cover for 30 minutes, or until plump.
- Step 3
Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.
This goes well with rice and a green vegetable.
Private Notes
Comments
Took me longer than 45 mins to cook, but it’s delicious with the apricots that caramelize and melt into the gravy. It took 1 hr 15 mins to finish. Well worth it