Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup apricot jam
• 1/4 cup mayonnaise
• 1 tablespoon chicken spice (you can use a pre-made chicken spice blend or make your own with a mix of paprika, garlic powder,
• onion powder, salt, pepper, and any other herbs or spices you like)
• Salt and pepper to taste
• Optional: Fresh herbs like parsley or thyme for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the chicken: Season the chicken breasts with salt, pepper, and the chicken spice blend on both sides.
3. Make the glaze: In a small bowl, mix together the apricot jam and mayonnaise until well combined.
4. Coat the chicken: Place the seasoned chicken breasts in a baking dish or on a baking sheet lined with parchment paper. Spoon the apricot-mayo glaze over the chicken, spreading it evenly to coat each piece.
5. Bake: Transfer the baking dish to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the glaze is bubbly and caramelized.
6. Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Optionally, garnish with fresh herbs like parsley or thyme before serving.
7. Enjoy: Serve the apricot glazed chicken hot, accompanied by your favorite sides like rice, roasted vegetables, or a fresh salad.

This recipe offers a perfect balance of sweet and savory flavors, with the apricot jam adding a delicious fruity note to the chicken, complemented by the spices and creamy mayo. Enjoy your meal!

• 1 Groot blik appelkooshalwes
• 400 g suiker
• 120 g margarien of botter
• 4 eiers
• 140 g koekmeel
• 10 ml vanieljegeursel
• 15 ml bakpoeier
• Knippie sout
• 250 ml melk
• Gebruik nr 3 platboompot.

1. Dreineer die vrugte, voeg water by die stroop om 750 ml te maak.
2. Meet die helfte van die suiker af en voeg by die stroop en verhit.
3. Room botter met die oorblywende suiker.
4. Voeg eiers en vanielje by.
5. Meng goed deur.
6. Sif die droë bestanddele by en roer om die beurt met die melk in die eiermengsel.
7. Smeer die pot en giet die deegmengsel daarin.
8. Rangskik die appelkooshalwes op die deegmengsel.
9. Giet die warm stroop oor, bedek en kook vir 30 – 40 minute of tot dit gaar is.
10. Bedien met vla, room of roomys.

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Servings: 6

Ingredients

• 1 cup apricot preserves
• 1/2 cup salad cream
• 1 (1 ounce) package dry mushroom soup mix
• 6 chicken thighs

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Stir apricot preserves, salad cream, and soup mix together in a medium bowl until combined.
3. Place chicken thighs in a 9×13-inch baking dish.
4. Pour apricot mixture over chicken and bake, covered, in the preheated oven 50 to 60 minutes.
5. Uncover and bake a further 10 to 15 minutes until golden brown.

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine American
Servings 6 servings

Ingredients

1x

• 3 chicken breasts (boneless, skinless)
• 1 cup apricot preserves
• 1 cup Catalina salad dressing (or Russian dressing)
• 2 tablespoons Dijon mustard
• 2 ounces dried onion soup mix

2x

• 6 chicken breasts (boneless, skinless)
• 2 cup apricot preserves
• 2 cup Catalina salad dressing (or Russian dressing)
• 4 tablespoons Dijon mustard
• 4 ounces dried onion soup mix

3x

• 9 chicken breasts (boneless, skinless)
• 3 cup apricot preserves
• 3 cup Catalina salad dressing (or Russian dressing)
• 6 tablespoons Dijon mustard
• 6 ounces dried onion soup mix

Directions

1. Cut chicken breasts in half or into serving-sized portions.
2. In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard.
3. Mix well.

Baked Instructions:

1. Preheat oven to 375-degrees.
2. Place chicken in a greased 9×13 baking dish.
3. Pour apricot mixture evenly over chicken and bake 40-45 minutes or until chicken is cooked through.

Slow Cooker Instructions:

1. Place chicken in slow cooker.
2. Pour apricot mixture over chicken and cook on high for 2-3 hours or on low heat for 4-6 hours.
3. Serve as whole pieces or shred.

Pressure Cooker (Instant Pot) Instructions:

1. Put ⅓ c. water in the Instant Pot.
2. Place chicken in the water and then pour the apricot mixture over the top.
3. Place lid (make sure release tab is set to “sealing”) and cook on high pressure for 10 minutes and allow to natural release for additional 5 minutes.

Grilled Instructions:

1. Place chicken in a large sealing freezer bag.
2. Place half of the apricot mixture in a bowl and set aside. Pour the rest of the apricot mixture in the bag with the chicken and place in refrigerator for 2-3 hours.
3. Remove chicken from bag and discard marinade.
4. Grill chicken over medium-high heat for about 5-6 minutes on each side or until chicken is completely cooked through (internal temp of 165-degrees), brushing with remaining apricot mixture while grilling.

Ingredients

• Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
• Russian Dressing: Use your favorite brand, I used Wishbone brand.
• Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
• Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
• Oil: Good quality high smoke vegetable oil such as canola.

Directions

1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
3. Crockpot: Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
4. Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.

Tips

• Chicken: Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
• Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
• Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
• Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
• Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Servings: 12

Ingredients

• 1 cup apricot preserves
• 1 cup French dressing
• 1 (1 ounce) package dry onion soup mix
• 12 chicken thighs

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined.
3. Place chicken thighs in a 9×13-inch baking dish.
4. Pour apricot mixture over chicken and bake, uncovered, in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Servings: 6

Ingredients
3 pounds chicken pieces
1 bottle (8 ounces) Catalina salad dressing
1/2 jar (about 6 ounces) apricot preserves
1 packet dry onion soup mix
Here’s how to make it:

1. Put chicken into a foil-lined baking pan.
2. Season with salt and pepper, to taste.
3. Mix together the salad dressing, apricot preserves and soup mix.
4. Pour over the chicken.
5. Bake in a preheated 350-degree F oven for about an hour, or until chicken is cooked through.
6. Baste occasionally with the sauce.

Crock Pot Apricot Chicken Recipe is sweet and savory. Apricot preserves combine with soy sauce and ginger for chicken you can’t resist. Try this easy meal.
PREP TIME 10 MINS
COOK TIME 6 HRS
TOTAL TIME 6 HRS 10 MINS
SERVINGS 6

INGREDIENTS
12 boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion diced
2 cups apricot preserves
4 tablespoons soy sauce
2 tablespoons dijon mustard
2 teaspoon ground ginger

INSTRUCTIONS

1. Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
2. Add onions on top.
3. Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
4. Pour over the top.
5. Cook on low for 6-8 hours.
6. When finished, remove chicken and place on a cookie sheet lined with foil.
7. Spoon the mixture over the chicken.
8. Broil for 5-10 minutes or until the chicken begins to brown.
9. Serve immediately.

READY IN: 8hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS
1⁄2 cup French dressing
1⁄2 cup apricot jam
1 (1 1/2 ounce) packet dry onion soup mix
3 lbs skinless chicken pieces

DIRECTIONS
In a bowl, whisk together dressing, jam and soup mix.
Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Less than 45 minutes
Serves 6

Ingredients:
1/3 cup (80ml) butter
1 cup (200g) castor sugar
4 egg yolks, separated
1 1/2 cups (375ml} milk
2 cups (300g) cake flour
4 tsp (20ml) baking powder
Pinch salt
1 cup (250ml) cold milk or evaporated milk
1/2 cup (125ml) smooth apricot jam
3 egg whites
3/4 cup (150g) castor sugar
Drop vanilla essence

Method:
Preheat oven to 180°C.
Cream butter and sugar together with an electric whisk for 4-5 minutes, scraping the sides of the bowl as you go.
Add yolks, one at a time, whisking until incorporated, then add in milk and combine.
Sift cake flour and baking powder together and add a pinch of salt.
Fold through the egg mixture.
Pour into a 2L dish sprayed with nonstick spray.
Bake for 25-30 minutes, or until a skewer inserted into the centre of the pudding comes out clean.
Pour cold or evaporated milk over pudding within a minute or two of removing it from the oven.
Brush with apricot jam once all the milk is absorbed.
Whisk egg whites to medium peaks.
Add castor sugar a teaspoon at a time and whisk until all sugar has dissolved and a meringue forms.
This should take about 10 minutes in total.
Increase heat to 210°C.
Spread meringue over jam layer and bake for another 8-10 minutes, or until golden.
Scoop and serve.