Our Oldest had been requesting Apricot Chicken for nearly a year. Yes, that very same son who said that if he was engaged to a girl and she served chicken–the wedding was off. However, this chicken dish topped his favorites list.
So, after a year of putting off frying chicken (with little oil) in the deep frying pan, I made the time for one of Oldest’s delectable dishes. Approved by the American Heart Association and listed in their cookbook, I feel that I am serving something healthy when I whip up this meal. I found this cookbook when my mother was living with us and I endeavored to make meals that were low in cholesterol and salt for her.
This chicken is a sweet and tangy meal that delights the taste buds with apricot jam and canned apricots coupled with soy sauce, lemon rind, and green pepper for trim (if your family likes that).
Chicken with Apricot Glaze
taken from the
American Heart Association Cookbook
Chicken pieces (we like a breast, drumsticks, and boneless thighs) the recipe calls for 1 frying chicken (2-3 lbs) cut into pieces
1/4 cup seasoned flour (I just scoop some flour into a plastic food storage bag, shake in some paprika, salt, and pepper)
2 TBLS butter (recipe calls for margarine, but we use butter)
2 TBLS oil (I use corn oil and will be switching over to canola oil)
1/2 C apricot jam
1 teaspoon margoram leaves
1 teaspoon grated lemon rind
1 TBLS soy sauce
1 large can of peeled apricots, whole or halves, with juice (you need about 1and 1/2 cups of juice)
1 large green pepper, cut into 1/2 inch squares
Wash the chicken and let it drain on paper towels. Then shake it in the flour. In a 10″ inch frying skillet that is about 3 inches deep, brown each piece in the heated oil and butter. Then spread the apricot jam over the browned chicken pieces. Mix the marjoram, lemon rind, soy sauce and apricot juice. Pour the mixture over the chicken. Cover your fryer with a lid that has a steam vent on the top and cook about 40 minutes. You can baste if you like (I don’t always do this).
If your family likes the green pepper chunks, add them at the end of the cooking time. Cook 5 more minutes. Add the apricots last, allowing them to heat through and soften a little.
We served ours with Near East Rice Pilaf and fresh green beans. Hope you enjoy it!
From My Heart to Yours,
Linking with Food on Fridays at Ann Kroeker’s
Parts of this recipe were taken from The American Heart Association Cookbook, copyright 1975 by Ballantine Books, a division of Random House, Inc., New York
Hi Janis, This looks so good. I will definitely have to try this. Hope you have a nice weekend.
Will you stop doing this to me?! You’re making my stomach growl. Oh my, this looks absolutely delicious! That oldest son of yours is one lucky guy – his mom is not only smart and beautiful, she can cook, too!
Enjoy the weekend – GOD BLESS!
Oh my, I have a husband who is not a “chicken” fan, but I think he would like this recipe. I am going to have to try it. Thanks for sharing!!
Love and miss you,
Oh, wow, does that look scrumptious! I can imagine that becoming a family favorite here, too, especially because our kids do love chicken to start with. Add all those flavors and they’ll surely devour it!
Hi, great recipe – going to try it this weekend – but I will leave out the whole/half apricots and just use the jam – your picture looks really yummy.
Love you, Patcee
Mmmmmm mmmm does this look good Janis!
Just stopping by to tell you how much your words touched me today very deeply and profound. Thank you so very much! It was just what I needed to help me soar on eagle’s wings today and encourage me this last phase of my journey. You blessed me and I pray that God multiplies that sweet blessing on you over and over… being glad to be an eagle not a chicken but this looks so yummy! Have to see if I can get the apricots or jam and other ingredients here. Thanks again.
Peace, love and JOY,
Sounds good! I think I will try it next week!