Apricot is the fruit of the Prunus armeniaca, a species of tree that is native to the mountainous regions of western Asia. It is the primary fruit consumed by the Armenians and is considered to be a symbol of fertility in the Armenian culture. It is said to be the most popular fruit in Armenia and is cultivated in this country. The fruit consists of a bitter white flesh that is used in various dishes and is also used to produce jam.

Apricot Recipe & Nutrition is an interesting fruit. It is high in fiber, low in calories, and a good source of vitamin E, potassium, vitamin K, and the B vitamins. Apricots are also great for people with diabetes, because they are low in starch. The skin of the fruit contains vitamin A. Apricots are rich in water, which means they are healthy for people with kidney disease. Apricots are a good source of iron and contain a good amount of calcium.

In the world of health and wellness, many people are still unaware of the benefits of apricots. First, apricots are an excellent source of dietary fiber. According to a review published in “The Journal of Nutrition”, the fiber in apricots acts as a prebiotic, which feeds the body’s beneficial bacteria and encourages the growth of good gut flora. Second, apricots are an excellent source of vitamin C. Low levels of vitamin C can lead to a slew of health problems, from heart disease to depression. Third, apricots are also an excellent source of folate.

Time to Prepare: 10 minutes Time to cook: 140 minutes Approximately 5-6 servings

To Make the Jam:

Bring a saucepan of water to a boil, then add the entire apricots and cook for around 2 minutes. Allow them to chill in cold or ice water before carefully removing the skins. After that, halve the apricots and remove the pit.

Remove the sliced apricots from the saucepan and replace the water. Cook over medium-low heat with the honey and lemon juice. Cook, stirring constantly, until the mixture can be easily mashed into a thick jam-like consistency. Refrigerate or put aside for use in the chicken dish right away.

To make the chicken and stuffing, combine the following ingredients in a large mixing bowl.

Preheat the oven to 400 degrees F.

Brush the exterior of the chicken with olive oil and season with salt and pepper.

Place the chicken in a roasting pan and cover with the lid, holes open. If you don’t have a lid, cover it with tin foil and cut tiny slits or holes in it.

Roast for 1.5 hours (times are estimated at 20 minutes per pound + 15 minutes, but may need to be modified depending on the size of the chicken). Reduce your total time by 30 minutes since you’ll be roasting the chicken at a higher temperature for the final 30 minutes. If your chicken takes a total of 2 hours to cook, for example, you’ll cook it for 1.5 hours in this stage and another 30 minutes afterwards).

Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat while the chicken is cooking.

Separately chop the celery, onion, kale, apricots, and pecans. Cook until the celery and onion are transparent in the pot. Set aside the kale, apricots, and pecans separately.

Stir in the rice, broth, bay leaf, thyme, and water in a pot, then cover and cook for 40 minutes, checking after 30 minutes to ensure there is enough liquid. To keep the bottom of the pan from burning, add additional water as required.

Remove the cover from the pot and turn the heat down slightly. Stir regularly until all of the liquid has been absorbed (approx. 5 minutes). Once the liquid has been absorbed, top with finely chopped kale, cover, and steam until the kale is tender. Incorporate into the mixture.

Remove bay leaf from stuffing mixture and stir in chopped apricots and pecans. Cover and keep away until chicken is ready.

Remove the cover from the roasting pan after the chicken has cooked for 1.5 hours (or 30 minutes less than your estimated time), and baste the chicken with the pan juices. Preheat the oven to 450 degrees Fahrenheit and continue roasting without the cover / foil lid.

Combine apricot jam, apple cider vinegar, and 1 tablespoon extra virgin olive oil in a mixing bowl. Brush the glaze (leaving some remaining) over the chicken after it has roasted for 15 minutes at high temperature. Roast for another 15 minutes – or until the chicken has achieved an internal temperature of 165 degrees Fahrenheit (no longer pink and juices run clear).

Once the chicken is done, remove it from the oven, brush on some more glaze, and leave aside for 10 minutes, wrapped in tin foil, to allow the juices to settle.

Serve with stuffing on the side.





Apricot has a special meaning for many people and also for different cultures and regions. It is the symbol of healthy and happy life. It is also regarded as the fruit of wisdom and intelligence. And it is a food often used as a medicine for different diseases.. Read more about apricot recipes indian and let us know what you think.

Frequently Asked Questions

What is the best way to cook apricots?

The best way to cook apricots is to make a simple syrup and then add the apricots in.

What can I do with leftover dried apricots?

You can make a delicious apricot jam.

What is good with apricots?

Apricots are a good source of vitamin A, which is essential for eye health. They also contain high levels of antioxidants that can help fight cancer and heart disease.

This article broadly covered the following related topics:

  • apricot benefits
  • apricot tree
  • apricot nutrition
  • apricots
  • apricots nutrition
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