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Ingredients

• ✓ apricot
• quail
• ras el hanout
• olive oil
• carrot
• leek
• garlic
• potato
• cherry tomato
• loomi aswad
• cilantro

Instructions

1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Ingredients

• ✓ apricot
• baby carrot
• water
• apricot preserves
• cornstarch
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ apricot
• apricot nectar
• honey
• soy sauce
• ginger
• garlic
• cayenne pepper
• cinnamon
• salmon filet

Instructions

1. 1 Preheat your oven's broiler, and grease a broiling pan.
2. 2 In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
3. 3 Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

By ZBUGG11

Ingredients

• ✓ apricot
• butter
• couscous
• chicken broth
• orange juice
• cranberry
• ginger root
• mint

Instructions

1. 1 Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
2. 2 Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
3. 3 Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

By lutzflcat

Ingredients

• ✓ apricot
• orange liqueur
• butter
• olive oil
• red bell pepper
• green onion
• garlic
• shrimp
• water
• lemon juice
• soy sauce
• cornstarch
• black pepper

Instructions

1. 1 Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
3. 3 Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

By lutzflcat

Ingredients

• ✓ apricot
• cornish game hen
• kosher salt
• olive oil
• onion
• apricot jam
• balsamic vinegar
• pistachio nut
• parsley

Instructions

1. 1 Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
2. 2 Adjust oven rack to upper middle position, and heat oven to 450 degrees.
3. 3 Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
4. 4 Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
5. 5 Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
6. 6 Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ apricot
• vegetable stock
• quinoa
• olive oil
• butternut squash
• zucchini
• green onion
• cranberry
• parsley
• lime

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

By Heather Hogan

Ingredients

• ✓ apricot
• vegetable oil
• beef brisket
• onion
• garlic
• onion soup mix

Instructions

1. 1 In a large heavy skillet, heat oil over medium-high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
2. 2 Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
3. 3 Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
4. 4 Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

By Abby J Benner

Ingredients

• ✓ apricot
• vegetable broth
• butter
• date
• raisin
• couscous
• cinnamon
• almond

Instructions

1. 1 Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

By Christina S

Ingredients

• ✓ apricot
• yogurt
• curry powder
• sugar
• vegetable oil
• onion
• lamb stew meat
• kabob skewer

Instructions

1. 1 Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
2. 2 Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
3. 3 Preheat grill to medium heat and lightly oil grate.
4. 4 Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

By Brian Wilson

Ingredients

• ✓ apricot
• ground pork
• red onion
• ginger
• garlic
• salt
• apricot preserves
• soy sauce
• dijon mustard
• brown sugar
• sesame oil
• sriracha sauce
• worcestershire sauce
• cornstarch
• water
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
4. 4 Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
5. 5 Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
6. 6 Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
7. 7 Serve warm, garnished with cilantro.

By lutzflcat

Ingredients

• ✓ apricot
• seasoned salt
• paprika
• garlic powder
• black pepper
• beef tri-tip roast
• olive oil
• pineapple tidbit
• red bell pepper
• cilantro
• jalapeno pepper
• lime juice
• garlic
• salt

Instructions

1. 1 Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
2. 2 Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
3. 3 Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
4. 4 Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
5. 5 Allow tri-tip to come to room temperature, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
8. 8 Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
9. 9 Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

By Bibi

Ingredients

• ✓ apricot
• pork chop
• kosher salt
• black pepper
• olive oil
• honey
• garlic
• parsley

Instructions

1. 1 Pat pork chops dry with paper towels, then sprinkle both sides with salt and pepper.
2. 2 Heat olive oil in a skillet over medium-high heat. Add chops and brown well, about 5 minutes per side. Stir in honey, apricots, and garlic; cover and simmer until pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center, should read at least 145 degrees F (63 degrees C).
3. 3 Serve chops topped with apricots and pan juices. Garnish with parsley.

By Christie Biggers

Ingredients

• ✓ apricot
• ground pork
• rice
• red onion
• rice vinegar
• sesame oil
• coriander
• salt
• white pepper
• red pepper flakes
• apricot preserves
• hoisin sauce
• ginger
• chili-garlic sauce
• lime
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
2. 2 Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
4. 4 Remove meatballs from the oven and allow to cool for 5 minutes.
5. 5 Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
6. 6 Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.

By Bibi

Ingredients

• ✓ apricot
• pork loin roast
• dijon mustard
• brown sugar
• apple juice
• prune
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ apricot
• butter
• red onion
• allspice
• nutmeg
• red cabbage
• apricot preserves
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE

Ingredients

• ✓ apricot
• butter
• onion
• carrot
• basmati rice
• salt
• water
• almond
• rose water
• saffron

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
2. 2 Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

By JOHNTHEBEAR

Ingredients

• ✓ apricot
• acorn squash
• water
• quinoa
• prune
• raisin
• garlic
• ginger
• olive oil
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Ingredients

• ✓ apricot
• olive oil
• chicken breast tenderloin
• salt
• pepper
• onion
• balsamic vinegar
• chicken stock
• apricot preserves
• thyme
• flat-leaf parsley

Instructions

1. 1 Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
2. 2 Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

By Desta

Ingredients

• ✓ apricot
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• rum
• puff pastry
• walnut
• prosciutto
• mozzarella
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ apricot
• butternut squash
• olive oil
• salt
• black pepper
• butter
• chicken breast
• moroccan spice mix
• orange juice
• cranberry
• date
• almond sliver
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3. 3 Bake in the preheated oven until just tender, 7 to 10 minutes.
4. 4 Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5. 5 Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6. 6 Plate each portion with butternut squash, cooked rice, chicken, and topping.

By FSHELL

Ingredients

• ✓ apricot
• pineapple
• olive oil
• chicken breast
• lemon juice
• butter
• orange zest
• rum
• brown sugar
• onion powder
• ginger
• white pepper
• salt
• yellow bell pepper
• red bell pepper

Instructions

1. 1 Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
2. 2 Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
3. 3 Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

By ALYSSAF1

Ingredients

• ✓ apricot
• vegetable oil
• onion
• rhubarb
• couscous
• chicken stock
• salt
• cumin
• ginger
• cardamom
• allspice
• cinnamon
• cayenne pepper
• clove

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
2. 2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
3. 3 Let sit for 10 minutes until all the liquid is absorbed.

By Sabrina Alaimo

Ingredients

• ✓ apricot
• olive oil
• garlic
• cinnamon
• cumin
• paprika
• ground lamb
• celery
• green bell pepper
• tomato
• lemon
• water
• sugar
• salt
• black pepper

Instructions

1. 1 Soak the apricots in water for 2 hours or more until soft; drain.
2. 2 Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
3. 3 Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

By rua

Ingredients

• ✓ apricot
• vegetable oil
• onion
• garlic
• ginger
• butter
• cinnamon
• cumin
• chicken thigh
• chicken broth
• tomato
• honey
• israeli couscous

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
3. 3 Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
4. 4 Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

By thedailygourmet

Ingredients

• ✓ apricot
• prune
• ginger
• cumin
• orange zest
• cinnamon
• salt
• black pepper
• pork loin roast
• brown sugar
• all-purpose flour
• cider vinegar
• mustard powder
• water
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
3. 3 Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
4. 4 Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
6. 6 Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.

By cpchef

Ingredients

• ✓ apricot
• chicken drumstick
• salt
• pepper
• olive oil
• garlic
• red pepper flakes
• apricot nectar
• water
• cornstarch
• curry powder
• carrot
• onion
• green bell pepper
• green chile pepper
• water chestnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
2. 2 Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.
3. 3 Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.
5. 5 Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

By Katherine D

Ingredients

• ✓ apricot
• almond
• cilantro
• water
• cornstarch
• chicken broth
• cayenne pepper
• coriander
• cinnamon
• ginger
• cumin
• chickpea
• peach
• tomato
• onion
• garlic
• chicken breast

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ apricot
• couscous
• water
• black pepper
• cinnamon
• ginger
• cumin
• garlic salt
• all-purpose flour
• lemon juice
• tomato paste
• chicken broth
• cranberry
• carrot
• onion
• eggplant
• chicken thigh
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. 2 Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. 3 Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. 4 Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. 5 Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

By KJones

Ingredients

• ✓ apricot
• butter
• couscous
• water
• black pepper
• paprika
• cinnamon
• ginger
• cumin
• garlic salt
• all-purpose flour
• lemon juice
• tomato paste
• chicken broth
• raisin
• carrot
• onion
• chicken thigh

Instructions

1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs