Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Apricot Chicken

A recipe by .

 
Apricot Chicken
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.98

$0.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal side dish
spoonacular Score:66%

Spoonacular Score: 66%

 

One serving contains 103 calories, 4g of protein, and 2g of fat. For 98 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have n garlic, apricots, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and primal diet. Similar recipes include Apricot Pecan Scones with Apricot Honey Butter, Lekvar Apricot Butter - Apricot Filling for Hamantaschen, and Lekvar Apricot Butter – Apricot Filling for Hamantaschen.

Ingredients

Servings:
7.06 oz
7.06 oz apricot
apricot
10
10  diced apricots
diced apricots
0.5 cups
0.5 cups chicken stock
chicken stock
8 fillet
8 fillet chicken thigh
chicken thigh
2
2  sour cream
sour cream
1 tsp
1 tsp garlic
garlic
1
1  trimmed leek
trimmed leek
2
2  olive oil
olive oil
some
some parsley
parsley
7.06 oz apricot
7.06 oz
apricot
10  diced apricots
10
diced apricots
0.5 cups chicken stock
0.5 cups
chicken stock
8 fillet chicken thigh
8 fillet
chicken thigh
2  sour cream
2
sour cream
1 tsp garlic
1 tsp
garlic
1  trimmed leek
1
trimmed leek
2  olive oil
2
olive oil
some parsley
some
parsley


Instructions

Price Breakdown

Cost per Serving: $0.98
Ingredient
200 grams apricot
10 diced apricots
½ cups chicken stock
8 fillets chicken thigh
2 sour cream
1 teaspoon garlic
1 trimmed leek
2 olive oil
some parsley
Price
$0.88
$1.55
$0.39
$0.04
$0.01
$0.06
$0.33
$0.02
$0.63
$3.92

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
103 Calories
3g Protein
2g Total Fat
20g Carbs
26% Health Score
Limit These
Calories
103
5%

Fat
2g
3%

  Saturated Fat
0.42g
3%

Carbohydrates
20g
7%

  Sugar
14g
16%

Cholesterol
3mg
1%

Sodium
52mg
2%

Get Enough Of These
Protein
3g
7%

Vitamin K
81µg
77%

Vitamin A
3365IU
67%

Vitamin C
22mg
27%

Fiber
3g
13%

Potassium
457mg
13%

Manganese
0.23mg
12%

Vitamin E
1mg
10%

Folate
34µg
9%

Vitamin B6
0.16mg
8%

Copper
0.16mg
8%

Vitamin B3
1mg
8%

Iron
1mg
7%

Magnesium
23mg
6%

Vitamin B2
0.1mg
6%

Phosphorus
54mg
5%

Vitamin B1
0.07mg
5%

Vitamin B5
0.4mg
4%

Calcium
39mg
4%

Zinc
0.42mg
3%

Selenium
1µg
2%

covered percent of daily need

Related Recipes