Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Spiced Chicken Breasts with Dried Apricots
A paste made of ground sesame seeds, almonds, cumin, coriander, and oregano gives both the chicken and the apricots delicious flavor.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 47 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
3/4 cup dried apricots
1 1/2 cups water
1/2 cup almonds, sliced
1/3 cup sesame seeds
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons paprika
2 tablespoons dried oregano
pinch salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 Bone-in chicken breasts, (about 2 1/4 pounds in all)




Heat the oven to 425 degrees. In a small saucepan, combine the apricots and water. Bring to a boil, lower the heat, and then simmer, partially covered, for 10 minutes. Set aside.

Toast the almonds and sesame seeds in the oven until just beginning to brown, about 2 minutes. Transfer 1/3 cup of the almonds, and 1/4 cup of the sesame seeds to a blender, pulverize with the cumin, coriander, paprika, oregano, and 1/2 teaspoon salt. Put the mixture in a small bowl; Stir in the oil and lemon juice to make a paste. Stir half of the paste into the apricots and water.

Put the chicken breasts in a small roasting pan, skin-side up, and coat with the remaining paste. Pour the apricot mixture around the chicken. Cook in the lower third of the oven until done, 20 to 25 minutes. If the chicken seems to be browning too quickly, cover the pan with aluminum foil the last 10 minutes of cooking.

Transfer the chicken to a plate. Spoon the fat from the pan. Serve the chicken topped with apricots and any pan juices. Sprinkle the remaining almonds and sesame seeds over all.


Wine Recommendations: A red or white wine with low tannin, and plenty of fruit flavor will match the sweet, tangy apricots. For a red, pinot noir from Oregon would be a good choice; for a white, a pinot blanc from Alsace in France.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//