Ingredients for Apricot Chicken Thighs
- Apricot Nectar (not used in recipe)
- Dry Sherry (not used in recipe)
- ¼ cup Soy Sauce
- Lemon Juice (not used in recipe)
- Prepared Mustard (not used in recipe)
- Ground Ginger (not used in recipe; 1 teaspoon fresh ginger, grated is used instead)
- 6 Skinless Chicken Thighs
- 1 cup Dried Apricot Halves, chopped
- ½ cup chicken broth
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 cloves minced garlic
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (or other vegetable oil)
- Sliced green onions, for garnish
- Rice, for serving
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How to Make Apricot Chicken Thighs
- Preheat oven to 375°F (190°C).
- In a small bowl, combine chopped apricots, chicken broth, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to combine.
- In a separate small bowl, whisk together cornstarch with 1 tablespoon of cold water until smooth.
- Season chicken thighs with salt and pepper.
- Heat oil in an oven-safe skillet over medium-high heat. Brown chicken thighs on both sides for about 3-4 minutes per side.
- Pour the apricot mixture over the chicken thighs in the skillet.
- Stir in the cornstarch slurry.
- Transfer the skillet to the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with sliced green onions before serving.
- Serve hot with rice or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
43g
Fat
5g
Carbs
4g
