Ingredients
6 chicken breast halves - (boned and, skinned)
3/4 cup dried prunes
1/2 cup dried apricots
1 tbsp olive oil
3 tbsp white vinegar
1/2 cup dry vermouth
2 garlic cloves, minced
1 1/2 tbsp brown sugar
1 tbsp oregano
1/2 tsp salt
2 cup sweet potatoes, peeled, - cut into 1/2-in
Directions
Place the chicken breasts in a medium bowl or casserole. Combine the
prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar,
oregano, and salt. Pour over the chicken. Cover and marinate in the
refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes
in a saucepan with water to cover. Bring to a boil and boil gently
for 3 minutes. Drain and set aside.
Remove the chicken from the marinade. Arrange the pieces in a shallow
baking pan. Spread the marinade over the chicken, cover with the
sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes,
until the chicken and sweet potatoes are fully cooked.
Per Serving: Calories: 323 Protein: 30 grams
: Carbs: 30 grams Sodium: 251 mg
: Fat: 5 grams (14% of calories)
* Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in:
Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
Servings: 6 servings
Chicken With Apricots~ Sweet Potatoes~ & Pr Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Potato; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be found far back into ancient history, in truth as far into history as ancient Egypt, and maybe even further. However, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans 25BC a roman called Apicius created some documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the ancient chefs used many spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the East, including coriander, parsley, basil and rosemary. These new herbs and spices caused an outbreak in recipe manuscripts, some of which are kept safe in private libraries. By the time we get to the twentieth century, cookbooks are starting to become popular as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Chicken With Apricots~ Sweet Potatoes~ & Pr recipe.
