Tangy Chicken with Pistachios and Fruit Recipe - Allrecipes.com
  • READY IN 1 hr

Tangy Chicken with Pistachios and Fruit

Recipe by  

"A sweet and tangy mixture of chicken with peaches, apricots and pistachios. Indian curry powder and garam masala can be added for an even more exotic flavor. Serve with plain or basmati rice and a green vegetable for color."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
  3. Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Jul 27, 2005

This was a really great recipe. My whole family loved it!!!

 
Mar 19, 2008

I found it bland.

 

5 Ratings

Apr 06, 2007

Great recipe! Loved the flavor of the middle eastern spices. I didn't have pistachios or apricots so left them out. Used no sugar added peaches, so I added a touch of brown sugar and some cinnamon. It was wonderful. I did think an hour was a little long for the chicken, usually 30 min is enough for chicken at 375.

 
Dec 15, 2006

Really good and really easy!! I didn't use the curry powder (my choice, simply don't like it...I know, my loss!) Can't wait to make again!

 
Jan 07, 2007

I loved the pistachios with the indian spices but the sauce did not thicken! If you want plain chicken with baked fruit and some syrupy fruit juice than you'll love this recipe. The flavors were there but it definitely needs some works!

 

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Nutrition

  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 38.4 g
  • 77%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MATTHEWF335
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