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Treasure Chest Chicken
(6 Votes)
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- SERVES
- 4
- CHILL TIME
- 4 Hr
- COOK TIME
- 55 Min
Some recipes are just treasures, and none has been more popular around the Mr. Food Test Kitchen than this one for chicken. Aptly named Treasure Chest Chicken, it is a combo of unexpected flavors and textures that takes your taste buds to faraway lands.
What You'll Need:
- 1/4 cup dried apricots, cut into strips
- 2 tablespoons dried oregano
- 2 tablespoons capers, drained
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
What To Do:
- In a large resealable plastic bag, combine all ingredients except chicken; mix well.
- Add chicken to bag, seal, and marinate in the refrigerator at least 4 hours or overnight, turning bag over occasionally.
- Preheat oven to 350 degrees F. Place chicken in a 9- x 13-inch baking dish.
- Bake uncovered 55 to 60 minutes or until no pink remains, basting occasionally with pan juices. Serve topped with pan juices.
Notes
- This is great served hot or cold.
- You can also marinate the chicken in a glass baking dish. Just be sure to turn the chicken occasionally during the marinating process.
- This tasty chicken dish goes great with a side of our Mushroom Rice Pilaf.
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Tonja
Dec 02, 2017
Never mind, just reread and you cut up the chicken
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Tonja
Dec 02, 2017
What exactly does skin side up mean? A whole chicken should have skin on all sides Also has anyone made this without the apricots?
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RedRoseDee
Mar 21, 2012
Did they change the add to recipe box to notes.? I used the add to r. box for the reuben sandwich and this one shows notes.
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Runkam40 8004913
Mar 13, 2012
I made the Treasure Chest Chicken last night. It was so good and very easy to make. My husband loved it and I'm sending the recipe to my mother. Thank You. Kathy
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Misssweetie 9208265
Mar 12, 2012
Mr. Food, Thankyou for your Treasure Chest Chicken I plan to try it tomorrow. I'm a late bloomer becoming a cook. When I get in the kitchen I can stay for hours and loose track of time. I started a folder for you and gave you e-mail for the book of recipes. Love the NBC show with you. You make cooking so much fun. Thanks, Kathy
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rowe64 2292440
Mar 12, 2012
Saw your show this morning. My husband and son love plain ole fried chicken, but I'm always looking for a way to "spice it up" because I get so bored with the same old thing. Thanks for this recipe--sounds great!
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lovelyDiandH 3696197
Mar 12, 2012
saw you this morning and I can't wait to make it!
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