"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

apricot chicken Recipe

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This recipe for apricot chicken, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecilia Pakron
Added: Sunday, September 27, 2009


pack of boneless skinless chicken breast
approximate amounts 2 cloves garlic minced couple splashes soy sauce
1 can apricot nectar pinch of time
pinch of cinnamon
cracked black pepper
1 jar apricot preserves
1 cup toasted pecan

rice ingredients:
2 cups rice
1/2 cup chopped onion
1 clove garlic chopped
1/2 cup celery
red pepper flakes
salt pepper
4 cups water or chicken stock[I use boxed low salt chicken stock]
julienne carrot pieces parsley

Marinade chicken several hours or overnight in big ziplock bag. Pour into large baking dish with marinade over it. Cover with foil. Bake at 350 degrees for about 45 minutes. Remove from oven Pour off sauce ;reserve sauce; pour apricot preserves over and return to oven, cook uncovered till browns and preserves melt on top about 15 -20 minutes. You can add more preserves. Top with toasted pecans. Serve over rice. Recipe follows:
Saute onion ,celery, red pepper flakes in a little butter or olive oil. Add chicken stock salt and pepper bring to boil . Add rice ,cover ,cook rice. At very end of cooking add chopped parsley and carrots slivers. Serve with apricot chicken. At this time you can add some off the cooked marinade if you want.

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Personal Notes:
Personal Notes:
This is healthy and easy. I do it a lot for taking food to sick friends. Toast the pecan it makes a huge difference




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