Tag: APRICOT

BAKED APRICOT PINEAPPLE GINGER SALMON

BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 350°.
  • Heat oil in skillet over medium high heat.
  • Generously season fillets with FRESH ground salt and pepper.
  • Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
  • Flip fillets over and cook 3-4 minutes more to get a crisp skin.
  • Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
  • Remove from oven, foil tent and let stand 2 minutes.
  • Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

  • Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
  • Add pineapple.
  • Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.

BBQ APRICOT PINEAPPLE CHICKEN

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the chile and garlic; cook an additional 2 minutes.
  • Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
  • Add the orange juice and cider vinegar, bring to a simmer.
  • Add the ketchup, honey and Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Pat dry chicken breasts.
  • Coat chicken breasts on both sides with avocado oil.
  • Generously sprinkle both sides with seasoning mix.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley.
  • Serve with the reserved BBQ sauce.

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste

  • Melt butter in a large skillet.
  • Salt and pepper both sides of chicken pieces.
  • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
  • Remove from skillet and keep warm.
  • Reduce heat and add onion, sauteing until tender.
  • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
  • Add jam, blend well and simmer to desired consistency.
  • Serve over chicken and white rice with fresh kiwi.