dried apricots

This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.

Weeknight Fancy Chicken and Rice

ghee (or use unsalted butter)

yellow onion, peeled, halved and thinly sliced

green cardamom pods, crushed

star anise

kosher salt, divided

garlic cloves, finely chopped

turmeric powder

chicken

chicken stock

basmati rice

apricots

almonds,

cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus’s bite and the brandy’s warmth. Use the fruit mixture in <a href="https://cooking.nytimes.com/recipes/1021678-brandied-fruit-scones">scones</a>, <a href="https://cooking.nytimes.com/recipes/1021677-saratoga-holiday-cocktail">cocktails</a> and <a href="https://cooking.nytimes.com/recipes/1021679-braised-lamb-with-squash-and-brandied-fruit">braised lamb</a>. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.

Brandied Dried Fruit

currants

cranberries

dried cherries

dried pears, finely chopped

dried apricots, thinly sliced

orange

lemon, sliced thin and seeds removed, chopped

ginger

anise seeds

black pepper

nutmeg

cinnamon

cardamom

brandy

In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.

Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don’t have a jar that’s large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it’s in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

In this twist on stuffed mushrooms, the caps are filled with seasoned bread crumbs laced with sweet dried apricots and spiked with harissa and cumin. Showered with grated Parmesan, the caps get supremely crisp on top as they bake, staying rich and tender in the middle. These are best devoured still warm from the oven, but are nearly as good at room temperature. Or bake them up to 6 hours ahead and reheat them briefly in a 350-degree oven before serving.

Crispy Stuffed Mushrooms With Harissa and Apricots

mushrooms

extra-virgin olive oil,

onion,

red chile

garlic clove,

harissa paste

tomato paste

salt,

cumin seeds

panko bread crumbs

Parmesan

lemon zest

Lemon wedges,

Remove the mushroom stems from the caps and chop the stems.

Place a medium skillet over medium heat, then add 2 tablespoons olive oil and let it warm up until it thins out, about 20 seconds. Add mushroom stems, onion and chile and cook, stirring occasionally, until lightly browned and tender, 5 to 7 minutes. Add garlic, harissa, tomato paste, salt and cumin seeds and cook until the tomato paste darkens and the garlic is fragrant, about 1 minute.

Add bread crumbs and 2 tablespoons olive oil to the skillet. Stirring constantly, cook bread crumbs until lightly toasted, about 4 to 6 minutes. Keep an eye on the pan as the bread crumbs can burn quickly. Remove from heat and immediately scrape bread-crumb mixture into medium mixing bowl. Stir in 1/3 cup Parmesan, cilantro, dried apricots and lemon zest, tossing well. Taste and season with black pepper and more salt if needed.

Place mushroom caps on a rimmed sheet pan, cavities facing up. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the oiled mushroom caps with the seasoned bread-crumb mixture.

Sprinkle remaining 1 tablespoon grated Parmesan on mushrooms. Bake until the tops are crisp and golden, 15 to 20 minutes. Serve hot or warm, with lemon wedges for squeezing.

Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic. Here are flavors and textures that ordinary pancakes could never approach.

Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds

whole-wheat flour

all-purpose flour

oats

almonds

baking powder

salt

milk

oatmeal

Vegetable or olive oil,

Honey,

Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.

In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.

Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Mark Bittman uses oatmeal and whole wheat flour to update the classic pancake. 

Cardamom-Scented Oatmeal Pancakes

Sweet easy chicken with lots of flavor from prunes and olives, simple to prepare and delicious to make ahead.

Chicken with Prunes, Apricots and Olives

chicken breasts

¼ cup prunes

¼ cup apricots

¼ cup olives

garlic cloves, whole (optional)

chicken broth

brown sugar

white wine

lemon, sliced (optional)

Buy chicken in bulk and make meals to eat now or freeze for later.

Moroccan apricot chicken

olive oil

chicken breast fillets, trimmed

brown onion, halved, thinly sliced

garlic cloves, crushed

Moroccan seasoning mix

honey

can whole peeled tomatoes

Massel chicken style liquid stock

can chickpeas, drained,

coriander

Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.

Grilled Taleggio Sandwich With Apricots and Capers

nonpareil capers

Dijon mustard

extra virgin olive oil

bread

butter,

arugula

taleggio cheese, rind removed,

fleur de sel

Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.

Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.

Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.

Healthy trail mix of dried fruit and nuts. Pecans, almonds and cashews combine with the dried blueberries and apricots to make a trail mix perfect for snacking!

Dried Apricot, Blueberry and Mixed Nut Trail Mix

pecans

cashews

apricots (small cubes)

blueberries

Mix all ingredients together.

Store in an airtight container.

While summer is still with us, you can serve any vegetable-laden dishes you’ve been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs.
If you can’t find any preserved lemons, and can spare a few weeks, <a href="http://cooking.nytimes.com/recipes/1016212-preserved-lemons">here’s a recipe to make them yourself</a>.

Couscous Salad With Dried Apricots and Preserved Lemon

Israeli (pearl) couscous, whole-wheat or regular

sherry vinegar vinegar

coarse kosher salt, more to taste

mint leaves

dill

scallion,

preserved lemon

lemon juice,

pistachio nuts,

Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.

Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Lift the lid on your barbie to create these colourful apricot chicken kebabs that are perfect for spring entertaining.

Apricot chicken kebabs

chicken breast fillets,

(about 330 grams/2 cups) dried apricots

asparagus spears,

Glazed fruit peeps out from a pretty cinnamon-sugar crust in this dessert.
Be treated to slices of sticky sweet apples and apricots encased in spiced bread.

Apple & apricot charlotte

(1 cup) chopped dried apricots

milliliters (1/2 cup) cold water

caster sugar

Granny Smith apples, peeled, quartered, cored

white bread,

butter, melted

(1/4 cup) apricot jam

Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

Apricot, sesame and cranberry biscuits

unsalted butter

(1/2 cup, firmly packed) brown sugar

golden syrup

water

tsp bicarbonate of soda

(1 1/4 cups) rolled oats

(1 cup) plain flour

(1/4 cup) sesame seeds

(2/3 cup) chopped dried apricots

(2/3 cup) craisins (dried cranberries)

Keep these tasty bars near at hand for a pick-me-up when your energy levels are low.

Chewy apricot and pecan muesli bars

raw muesli

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Chicken and apricot tagine

(about 1.5kg each) whole fresh chickens

ghee oil

red onions, halved, thinly sliced

tbsp finely grated fresh ginger

tbsp cumin

saffron threads

tsp harissa (optional – see related recipe)

can diced tomatoes

pkt dried apricots

tbsp chopped fresh continental parsley

Harissa (optional), extra, to serve

Cut clean-up time by baking this clever lamb and couscous dish in one pan.

Baked lamb and apricot couscous

lamb fillets, sinew trimmed

tbsp ras el hanout* or Moroccan spices

cinnamon quills

(250 grams) couscous

300 milliliters Massel chicken style liquid stock

coriander leaves,

can chickpeas, rinsed, drained

Lemon

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

Top 33 dried apricots recipes from across the web

The most viewed dried apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Weeknight Fancy Chicken and Rice

Brandied Dried Fruit

Crispy Stuffed Mushrooms With Haris...

Cardamom-Scented Oatmeal Pancakes W...

Chicken with Prunes, Apricots and O...

Moroccan apricot chicken

Grilled Taleggio Sandwich With Apri...

Dried Apricot, Blueberry and Mixed ...

Couscous Salad With Dried Apricots ...

Apricot chicken kebabs

Apple & apricot charlotte

Apricot, sesame and cranberry biscu...

Chewy apricot and pecan muesli bars

Chicken and apricot tagine

Baked lamb and apricot couscous

Christmas pudding with vanilla-bean...

Moroccan lamb shanks

Panforte

Pistachio-crusted lamb cutlets with...

Quick christmas puddings

Toasted muesli

How to make porridge

Georgian Cilantro Sauce

Gluten-Free Apricot-Walnut Muffins

Apricot Mousse

5-a-day tagine

Easy turkey burgers

3 ingredient dried apricot jam

Sumac chicken with dried fruit & nu...

Breakfast bars

Apricot & hazelnut stuffing

Maggie Beer's dried apricot pavlova...

Rice salad

Top 33 dried apricots recipes from across the web

The most viewed dried apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight Fancy Chicken and Rice

Brandied Dried Fruit

Crispy Stuffed Mushrooms With Haris...

Cardamom-Scented Oatmeal Pancakes W...

Chicken with Prunes, Apricots and O...

Moroccan apricot chicken

Grilled Taleggio Sandwich With Apri...

Dried Apricot, Blueberry and Mixed ...

Couscous Salad With Dried Apricots ...

Apricot chicken kebabs

Apple & apricot charlotte

Apricot, sesame and cranberry biscu...

Chewy apricot and pecan muesli bars

Chicken and apricot tagine

Baked lamb and apricot couscous

Christmas pudding with vanilla-bean...

Moroccan lamb shanks

Panforte

Pistachio-crusted lamb cutlets with...

Quick christmas puddings

Toasted muesli

How to make porridge

Georgian Cilantro Sauce

Gluten-Free Apricot-Walnut Muffins

Apricot Mousse

5-a-day tagine

Easy turkey burgers

3 ingredient dried apricot jam

Sumac chicken with dried fruit & nu...

Breakfast bars

Apricot & hazelnut stuffing

Maggie Beer's dried apricot pavlova...

Rice salad

The most viewed dried apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine