6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 bay leaf, crushed
6 skinless chicken breasts
1/4 cup skim milk
red cherries for garnish, optional


1. In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally. In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
2. Preheat oven to 350 degrees F. In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken. Cover and bake in oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes. Garnish, if desired, with red cherries and serve with rice.
The apricot is the round, thin-skinned fruit of a tree native to China. The fresh crop os harvested in May, June and July yet canned and dried apricots are available all year round. Dried apricots should be stored in a self-sealing plastic bag in the refrigerator.
Curried Chicken with Apri
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