MEMBER RECIPE
Apricot Chicken Recipe
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Total Time:
90 minutes
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Active Time:
|
Makes:
4 to 5 servings
This is an old jewish recipe. My wife heard about it from a friend in Houston who used it to close the deal with her significant other. It worked with me too. I loved it so much I married the cook. I have it cold for lunch as a brown bagger at school a couple times a week, hot at dinner once or twice and cold from the fridge when I get home in the afternoon and need some protein to keep me going till dinner.
INGREDIENTS
- 2/3 cup ketchup
- 1/3 cup mayonaise
- 1 cup apricot preserves
- 10 chicken thighs
- 1/2 teaspoon cumin
INSTRUCTIONS
- Remove the skin from 10 chicken thighs WITH the bone still in. Add a little oil to a nonstick large skillet and gently brown the chicken thighs.
- Mix the mayo and ketchup together to create a homemade Russian dressing. Add a good brand of apricot preserves to the Russian dressing. Add a pinch of cumin.
- Lay the browned thighs in a large pyrex baking dish. Brush the Apricot and Russian
dressing mixture over and under the thighs. - Bake for 45 to 50 minutes in a pre-heated 345 degree oven . Remove and let cool
Member recipes are not tested by the CHOW food team.
maycurl,
You can prepare this dish with those chicken parts. However, it will easier to eat the meat with knife and fork if one does not have to contend with the bones. The prepared dish is quite saucy.
How would this taste using bone-in chicken breasts? Drumsticks?
What was I thinking when I submitted my previous comment? Of course, it was a jar of apricot preserves, not ketchup, that was used in the recipe.
I learned a recipe from a friend that was a bottle of Apricot jam, bottle of French dressing and 1 envelop of onion soup mix. Makes sauce for a huge batch of chicken thighs and it was so so so amazing!
I've been served a similar recipe for Apricot Chicken that was made with ketchup, bottled Russian dressing and an envelop of onion soup mix. However, cumin is a new ingredient to me in the recipe. I would probably also add some cayenne or else my name wouldn't be ChiliDude.