Apricot

Creamy Apricot Rice Pudding

Creamy Apricot Rice Pudding
Recipe type: Dessert
Serves: 8

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Ingredients
  • 2 cups water
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 2 (2-inch long) pieces of orange rind
  • 1 cup long grain white rice
  • 4 cups milk
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup chopped dried apricots

Instructions
  1. Place the water and salt in a large saucepan over high heat. Bring to a boil, then add the 1 teaspoon of cinnamon, the orange rind pieces, and rice, then return to a boil.
  2. Cover the rice, reduce the heat to low, and simmer for 15 minutes.
  3. Remove the lid from the rice and stir in the milk and sugar. Cook the rice, stirring occasionally until it begins to thicken. Stir in the vanilla and apricots.
  4. Sprinkle the rice with cinnamon, then serve warm or chilled.Creamy Apricot Rice Pudding

 

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Chipotle Apricot BBQ Chicken

Chipotle Apricot BBQ Chicken
Cuisine: American
Recipe type: BBQ
Serves: 3

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Ingredients
  • 6 boneless, skinless chicken thighs
  • 1 cup chopped peeled fresh apricots (about 5-8)
  • ½ cup ketchup
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • 1½ teaspoons adobo sauce from canned chipotle chiles
  • Kosher salt and freshly ground black pepper
  • Vegetable oil

Instructions
  1. Combine apricots, ketchup, lemon juice, garlic, and adobo sauce in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for another 10 minutes. Remove pan from heat and let cool.
  2. Pour apricot mixture into a blender and purée until smooth. Season to taste with salt and pepper.
  3. Place half the sauce in a medium bowl, add the chicken and coat with sauce. Let marinate at room temperature for 20 minutes. Cover and refrigerate remaining sauce.
  4. Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.Chipotle Apricot BBQ Chicken
    Chipotle Apricot BBQ Chicken

 

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
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Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

Ingredients
For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Instructions
  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.

 

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli