Gingered Chicken With Apricots

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Servings: 4 Difficulty: Advanced
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A savory and sweet roasted chicken stuffed with ginger-infused bread and dried apricots.
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Gingered Chicken With Apricots

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 458.4

Description

This Gingered Chicken With Apricots is a comforting, international-inspired main course that balances sweet and savory flavors beautifully. The chicken is seasoned with ground ginger and stuffed with a mixture of soft whole wheat bread, chopped dried apricots, scallions, mixed nuts, and candied ginger. As it roasts, the bird is basted with sherry and apricot juice, creating a moist, aromatic environment. Near the end of cooking, honey glazes the skin to a golden brown while the apricots caramelize around the chicken. This dish is perfect for family dinners, holiday gatherings, or any occasion where you want to serve something impressive yet approachable. The combination of tender chicken, sweet fruit, and warm spices makes it a memorable meal that pairs well with simple sides like steamed rice or roasted root vegetables.

Ingredients

Directions

  1. Place the dried apricots in a bowl and pour the apricot juice over them.
  2. Soak the apricots for at least 4 hours, or overnight, until softened.
  3. Drain the apricots, reserving the soaking juice for later use.
  4. Preheat the oven to 325 degrees F (165 degrees C).
  5. In a large bowl, combine the scallions, bread, 4 of the soaked apricots (chopped), mixed nuts, softened butter, egg, chopped stem ginger, salt, and pepper.
  6. Wash and thoroughly dry the chicken(s) with paper towels.
  7. Rub the chicken skin with ground ginger and season generously with salt and pepper.
  8. Stuff the chicken cavities with the bread and apricot mixture.
  9. Place the chicken breast-side up in a roasting pan that is just slightly larger than the bird.
  10. Pour the sherry over the chicken and place it in the preheated oven.
  11. Roast for approximately 25 minutes per pound.
  12. After 15 minutes of roasting, pour the reserved apricot juice over the chicken and baste with the pan juices.
  13. Continue roasting for another 15 minutes, then brush the skin with honey.
  14. Arrange the remaining whole soaked apricots around the chicken in the pan.
  15. Baste the chicken and apricots with the apricot juice and pan drippings.
  16. Continue roasting, basting every 15 minutes, until the chicken is cooked through (internal temperature of 165 degrees F).
  17. Remove the chicken to a platter and let it rest for 10 minutes before carving.
  18. Serve the chicken with the roasted apricots and pan juices on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 458.4kcal
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 592.1mg25%
Total Carbohydrate 90.7g31%
Dietary Fiber 9.0g36%
Sugars 32.7g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using a large 4 lb chicken, add the whole apricots about 20 minutes before the chicken is done cooking to prevent them from burning.

For smaller chickens (2 lbs each), baste one additional time during the final stage. For larger birds, continue basting every 15 minutes until done.

You can substitute candied ginger for stem ginger in syrup if preferred.

Ensure the stuffing reaches a safe internal temperature if you are concerned about food safety, though traditionally the stuffing cooks within the bird.

Keywords: chicken, roasted, apricots, ginger, stuffed, dinner, main course, holiday, family meal, sherry, honey glaze, whole wheat, scallions, nuts, international cuisine, comfort food, oven roasted, flavorful, easy dinner, special occasion
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