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

FAQs

What is apricot sauce made of? ›

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.

Brine. One of the best ways to cook a very juicy, tender, and flavorful chicken is to soak it in salt water, also known as brine, before cooking. To create good brine, dissolve a half-cup of salt and a half-cup of brown sugar in a gallon of water.

Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking. Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

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

So you can imagine how we responded to discovering that perhaps one of McDonald's most sought-after sauces: sweet and sour, was made with... (prepare yourselves) apricots. No – really, it's not pineapple, it's not mango. It's apricot.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

For maximum flavour, you'll want to make sure your seasoning can penetrate the surface of the chicken. By slicing small cuts into the skin, you can apply the seasoning mixture deeper inside so that you keep more of the taste within it.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic. Included with each meal is a set of instructions to help you cook the meals.

How long to marinate chicken? ›

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender.

Velveting is a Chinese cooking technique to tenderize or silken chicken, beef, and other meats. There are different methods of velveting, including oil velveting, water velveting, velveting with baking soda, and using egg whites. I prefer velveting chicken with baking soda.

Peaches and apricots are two different species, but they're both stone fruits, members of the genus Prunus, which means they have a rock-hard pit in the center, along with a few other similarities. 1 Both have velvety skins, although peaches are more often fuzzy (and fuzzier) than most apricots.

The fruit of this Apricot is juicy with a sweet, mild flavor. Grows well in full sun and planted in well-draining soil. Needs 700 chill hours.

Apricots have a sweet flavor with a tart finish. They're often described as tasting like a cross between a peach and a plum. Their flavor is a bit heavier and deeper and less floral than that of peaches, which is why they're able to stand up in cooked dishes alongside foods like pork, turkey and chicken.