Apricot Chicken Recipe: It's Incredible Simple and Tasty! (2024)

FAQs

How to make chicken more flavorful? ›

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.

Reheat Gently: When reheating cooked chicken, do so gently to avoid further drying out the meat. Use methods like low-temperature baking or warming in a covered pan with a bit of moisture (broth or sauce).

Apricots and peaches are stone fruits that bear similar coloring and shapes but differ in size and flavor. Peaches are sweeter and juicier, whereas apricots have a slightly tart flavor. Whichever you choose, both are excellent sources of many nutrients and can be incorporated into many dishes, desserts, and jams.

The main difference between apricots and peaches, which are both stone fruits, is that peaches tend to be a bit sweeter but overall they make for the closest and best alternative.

In a saucepan, mix sieved apricot jam, sugar, and cognac. Cook over moderate heat for 3 to 5 minutes, until thickened and sticky.

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.

To taste good, chicken must be cooked on the bone yet so much of what is sold is cooked in the form of filleted thighs and breast which is just tasteless, dry and awful.

How do chefs get chicken so tender? ›

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

Make a Rub

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.