When I was younger, I never really got into apricots. The most I remembered was that there was this doll that I had that smelled heavenly – Strawberry Shortcake’s Friend Apricot With Hopsalot. However, since I was far from a fan of peaches (I dunno why, just still not too much of a fan)and since, in my young mind, an apricot resembled a peach, I shied away from anything even remotely apricot. That association stayed with me through the years – until recently.
When I flipped through Candice Kumai‘s cookbook, Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You, one of the recipes that was begging to be made was Apricot Chicken with Quinoa Almond Pilaf. Setting aside any childhood issues with apricots, I decided to try it. I wonder why I waited so long to even attempt to try anything with apricot because this was beyond scrumptious. As suggested, I served it with the Quinoa Almond Pilaf as well as some roasted broccoli and the meal was out of this world. This will be one of my fave go to meals – so simple to prepare yet so full of flavor!
Candice Kumai’s Apricot Chicken
Recipe courtesy of Candice Kumai
1/2 cup apricot preserves
2 tablespoons Dijon mustard
2 tablespoons reduced sodium soy sauce
1/2 teaspoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
2 pounds skinless boneless chicken thighs (I used skinless boneless breasts for this one)
- Whisk the apricot preserves, Dijon mustard, soy sauce, salt, cayenne and garlic powder together in a baking dish.
- Add the chicken and turn to coat in the marinade.
- Cover with plastic wrap and refrigerate for at least one hour or overnight, turning the chicken occasionally.
- Preheat the oven to 350 degrees.
- Place the chicken and marinade in the oven and bake until the chicken is golden and cooked through.
- Serve with Quinoa Almond Pilaf or couscous and enjoy
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