Best 6 Chicken With Apricots Lemon And Saffron Recipes

Tantalize your taste buds with a culinary journey to the heart of Mediterranean and Middle Eastern flavors. Discover the harmony of sweet and savory in our collection of chicken recipes, each infused with the vibrant essence of apricots, the tangy brightness of lemons, and the golden allure of saffron. Embark on a delightful adventure as you explore dishes that burst with exotic aromas and tantalizing textures.

Indulge in the classic Chicken with Apricots, Lemon, and Saffron, a traditional Moroccan dish that captivates with its tender chicken enveloped in a luscious sauce of caramelized apricots, fragrant saffron, and zesty lemons. Experience the harmony of sweet and sour in our Apricot and Lemon Chicken Stir-Fry, where succulent chicken meets the vibrant flavors of apricots, tangy lemon, and crisp vegetables in a lively dance of flavors.

For a delightful twist, try our Saffron Chicken with Apricot-Pistachio Couscous, where tender chicken is complemented by a flavorful stuffing of aromatic saffron rice, sweet apricots, and crunchy pistachios. Savor the unique blend of spices and textures in our Chicken with Apricot and Saffron Tagine, a Moroccan masterpiece that combines the richness of chicken with the sweetness of apricots, the warmth of saffron, and a symphony of aromatic spices.

Transport your taste buds to the bustling souks of Marrakech with our Chicken Tagine with Apricots and Almonds, a delightful fusion of tender chicken, succulent apricots, toasted almonds, and a medley of Moroccan spices. Experience the vibrant flavors of the Mediterranean in our Lemon and Saffron Chicken Skewers, where succulent chicken is marinated in a vibrant blend of lemon, saffron, and herbs, then grilled to perfection.

Whichever recipe you choose, embark on a culinary adventure that promises to tantalize your taste buds and transport you to the vibrant heart of Mediterranean and Middle Eastern cuisine.

Let's cook with our recipes!

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories World Cuisine Recipes African North African Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

GRILLED CHICKEN WITH SAFFRON AND APRICOTS

Grilled Chicken With Saffron and Apricots image

Make and share this Grilled Chicken With Saffron and Apricots recipe from Food.com.

Provided by Boomette

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons butter
1 tablespoon oil
1 onion, chopped
1 small yellow bell pepper, seeded and finely diced
2 garlic cloves, finely chopped
3/4 cup dried apricot, diced
2 tablespoons lemon juice
2 teaspoons honey
1 pinch saffron
1 1/2 cups chicken stock
4 cups Baby Spinach
salt and pepper

Steps:

In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.

Nutrition Facts : Calories 349.1, Fat 13.7, SaturatedFat 5.1, Cholesterol 93.5, Sodium 344.8, Carbohydrate 28.4, Fiber 3.3, Sugar 18.8, Protein 29.9

CHICKEN WITH APRICOTS

Chicken With Apricots image

Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.

Provided by Mark Bittman

Categories dinner, easy, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
Salt and freshly ground black pepper

Steps:

Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams

CHICKEN TAGINE WITH OLIVES AND APRICOTS

Chicken Tagine With Olives and Apricots image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

6 chicken quarters, excess fat trimmed
Kosher salt
2 lemons
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed saffron threads
Freshly ground black pepper
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
1/2 cup dried apricots, sliced in half crosswise
2 tablespoons honey
1/4 cup blanched almonds
1 1/2 cups small green Greek or Picholine olives, pitted
Cooked couscous, for serving (optional)

Steps:

Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

APRICOT CHICKEN II

Apricot Chicken II image

A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.

Provided by Marsha Timblin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h5m

Yield 6

Number Of Ingredients 5

Ingredients

6 bone-in chicken breast halves
1 pinch salt to taste
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
Remove cover and bake for 10 more minutes.

Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g

MOROCCAN ROAST CHICKEN WITH APRICOTS

Moroccan roast chicken with apricots image

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 16

Ingredients

2 small chicken
6 tbsp olive oil
small bunch coriander
2 tbsp sumac (see tip, below)
1 tbsp cumin seed
1 tbsp fennel seed
2 tsp chilli flakes
2 garlic cloves
zest and juice 2 lemons
4 tbsp pomegranate molasses
250g natural yogurt , mixed with 1-2 pinches saffron, to serve
12 apricots , halved and stoned
2 preserved lemons , rinsed, seeds removed, finely chopped
3 tbsp clear honey
1 tbsp orange blossom water
4 tbsp white wine vinegar

Steps:

Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium

Tips:

To save time, use pre-cut chicken breasts or thighs.
If you don't have saffron, you can substitute a pinch of turmeric.
Feel free to add other vegetables to the dish, such as carrots, celery, or bell peppers.
Serve the chicken with rice, quinoa, or couscous.

Conclusion:

This easy and delicious chicken dish is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with apricots, lemon, and saffron. The apricots add a touch of sweetness, while the lemon and saffron give the dish a bright and tangy flavor. Serve the chicken with rice, quinoa, or couscous for a complete meal.