Apricot-glazed chicken thighs
- Linda Cooks
- Aug 15, 2023
- 1 min read
serves 2
Get ready to be delighted by a bed of aromatic parboiled rice, garlicky oven-roasted carrots, and pan-seared chicken thighs dressed in a sticky apricot glaze.
Let's get started!
Start by preheating your oven to 450°f.
To a medium pot, add rice,
1 cup of vegetable broth and ⅓ cup of water.
Bring to a boil over high heat
Once boiling, cover and reduce
heat to medium-low.
Cook for 12-15 min, until rice is tender and water is absorbed.
Set aside and cover to keep warm.
(I like to add butter and salt to rice to make it tastier)
While rice is cooking, peel, then cut carrots into 1/4-inch rounds.
To a parchment-lined baking sheet, add carrots, 1/2 tsp of garlic salt, and 1 tbsp of oil. Season with pepper, then toss to coat.
Roast in the middle rack of the oven for 14-18 min, tossing halfway through, until golden and tender.
Pat chicken dry with paper towels. Season generously with salt and pepper.
To a medium bowl, add 1 1/2 tbsp of flour or cornstarch.
Add chicken to the bowl with flour and toss to coat completely, pressing flour into the chicken to adhere.
Discard any excess flour.
In a large non-stick pan, heat 1 tbsp of oil over medium heat.
When the pan is hot, add chicken. Cook for 4-6 min per side until cooked through.
In a small bowl or container, combine apricot jam and soy sauce.
Remove the pan with chicken from heat.
Add apricot glaze, then toss until chicken is coated and glossy.
Divide rice, chicken, and carrots between plates.
Spoon any remaining apricot glaze from the pan over the chicken.
Enjoy!
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