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Apricot Orange Glazed Chicken

I don’t know where most of you live, but where I am in Pennsylvania we’ve been hit with some pretty nasty snow storms. Granted, I’m used to the lake effect snow of Upstate NY, but I thought I had escaped! Nope. It followed me.

What does this have to do with my recipe for today? Not too much (ha!) except that it made me feel like I was on an island (like Jamaica or Bermuda or something equally as warm and fun) and wasn’t spending all my free time wrapped up in my electric heat blanket.

Sorry that the amount for the recipe is so small. But in my defense, I’m single and don’t have loads of money so when I make something I usually keep it quiet small. The good news is that this recipe is super easy and wouldn’t be hard to double or quadruple if you want to feed a bunch of people!

Apricot Orange Glazed Chicken

Ingredients:

1 large chicken breast
1/4 cup water
3 dried apricots
2 tablespoons fresh squeezed orange juice
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons raw organic honey
About 15 raisins

Instructions:

Preheat the oven to 400 degrees.

In a small saucepan, add 1/4 cup water and set to simmer. While its heating up, finely chop up 3 dried apricots. Add to the saucepan and let simmer for 10 minutes. The apricots should be quiet plump at that point. Add orange juice, olive oil, vinegar, and honey. Simmer for an additional 20 minutes, stirring occasionally.

Put the chicken breast into a low bowl and add raisins to the chicken. Pour the now slightly thickened apricot orange glaze over the chicken. Cover the plate and let sit for 30 minutes (flip the chicken over halfway through).

Place aluminum foil on a baking sheet, place chicken, and pour glaze over chicken. Bake about 15 minutes with the chicken covered in the aluminum foil (create a sort of bowl and crunch the top together to close the foil – almost like a foil pouch). The open the top and let the chicken bake for another 10 minutes.

If you like a sweet kick to your meat dishes, this is for you! The chicken was also very tender and I gobbled it all up pretty quickly. (And then kicked myself for not making enough for leftovers!)

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Marinating

(Here it is ‘marinating’)

This post is linked to Tempt My Tummy Tuesdays and is part of March’s “Go Ahead Honey, Its Gluten Free” hosted by Without AdornmentFood Friday w/Dried Fruit.

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8 Responses to Apricot Orange Glazed Chicken

  1. Christine says:

    This looks absolutely delicious! I’m going to have to try this someday as I love meat with fruit.

    Thanks for your entry in this month’s GAHIGF! I’m excited to take a better look around your blog!

  2. That looks really tasty, although I don’t eat meat. I could use it as a marinade for tofu or tempeh. I dont’ eat any dairy either and I try to avoid white sugar. Stopping by from Friday Follow and I’m glad I did!

  3. Linda says:

    That looks delicious! We’ve had lots of snow here in Maryland, too, but it is definitely not a typical winter.

  4. Allison says:

    I ever would have thought to pair chicken with apricots and oranges. It does sound and look really good.

  5. Jenn says:

    Wow this looks absolutely fantastic! Love the combination of apricots, OJ and raisins – though I may make 2 batches of marinade, one for marinating the chicken and one for pouring on top :)

  6. Brenda says:

    Looks like a yummy, elegant dish for company.

  7. This looks devine!! I love apricot anything, lol.

    Blessings!
    Gail

  8. That looks really yummy!! I must be hungry today because all of the recipes look delicious!! Adding it to my recipe box. :)

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