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Glazed Chicken with Dried Fruit and Parsnips Recipe

Glazed Chicken with Dried Fruit and Parsnips

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on July 22, 2012

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    Seemed like a good idea, but unfortunately turned out to be not nearly worth the time and effort.

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  • on February 03, 2012

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    Maybe I did something wrong but the sauce in my dish burned and stuck to my pan even witht he extra water added. I did halve the recipe, except for the glaze so maybe that had something to do with it. Didn't like the way the prunes and apricots tasted in this dish. It was ok but I don't think I'll keep it.

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  • on June 17, 2011

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    I've made this several times and love it. I do put a healthy spin on it using skinless chicken breast to help bring down the fat. I throw in the chopped chicken and let it soak up all the sauce. I've also used the both regular and low sugar apricot jam for it and I don't notice much difference.

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  • on May 17, 2011

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    Just made this recipe last night after checking it out online. So delicious! Loved the flavors, however, next time I will add more mustard and probably more cumin. I will also leave off the skin. This dish is definitely a keeper.

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  • on February 24, 2011

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    I made this recipe for my parents for dinner right after I read it in the magazine, and it was a big hit! I used dried apricots and raisins, and boneless, skinless chicken thighs. I also served it with couscous, and everyone loved it! I have made it many more times since then. This dish sparked a love affair with parsnips for me!

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  • on February 02, 2011

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    This was really good! Really, really good! I cut the recipe in half and used a bone-in split chicken breast and baked it for 50 mins to 170 degrees and it came out sooooo moist! We then cut it off of the breast bone... will definitely make this 1,000 times more!

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  • on November 10, 2010

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    I love this recipe but I have made a couple of changes. I added dates and dried apricots insted of the suggested dried fruit and I didn't put as much mustard on the marinade and with these little tweeks it was amazing everytime.

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  • on March 08, 2010

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    I really enjoyed the flavors in this recipe. I used 4 boneless skinless thighs and 2 boneless skinless breasts to make it a little healthier, and served it over brown rice. Very very good!

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  • on February 26, 2010

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    I didnt want to buy more jam so i just used my sister in laws home made sour orange marmalade which was a bit a risk and ruined the dish but I could see where they were going with the recipe. I chose this recipe though because it said it was a one skillet wonder but you definatly need veg/potatoes to soak up some of that sweet gooey gravy. i do like fruit and meat together but this wasnt my favourite. Check for a pork chop recipe with pineapple and rum salsa - my fave!

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  • on February 24, 2010

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    This meal was very easy to make. It did take a little longer to cook as I used our Dutch oven as we don't have a pan large enough for this recipe.

    Read my full account of my preparation on my blog at: http://adventuresinfood123.blogspot.com/

    Adventures     In Food author Kerry Howell

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