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Recipes
Cashew-Apricot Chicken with Rice and Broccoli Slaw
4 servings
30 minutes total
Ingredients
  • Nonstick aluminum foil
  • 1 cup white rice
  • 2 cups water
  • 1 cup apricot (or peach) preserves
  • ¼ cup Dijon mustard
  • 1 teaspoon curry powder
  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 cup lightly salted cashews
  • 1 (12 oz) bag broccoli slaw
  • 3 tablespoons red wine vinegar
Steps
  1. Preheat oven to 425°F. Line baking sheet with foil. Prepare rice following package stovetop instructions (using listed water).
  2. Combine preserves, mustard, and curry powder to make glaze. Season chicken with salt and pepper, then arrange on baking sheet (wash hands); bake 15 minutes.
  3. Place cashews in food processor bowl; pulse into coarse crumbs. Remove chicken from oven and coat with ¼ cup glaze; bake 10–12 more minutes until chicken is browned and 165°F. Coat chicken with cashews.
  4. Toss slaw with vinegar, ⅔ cup glaze, and any leftover crushed cashews until coated. Serve chicken over rice with slaw and remaining ¼ cup glaze on the side for dipping.

Amount per ¼ recipe serving: Calories 780, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 140mg, Sodium 840mg, Total Carb 107g, Fiber 4g, Total Sugar 52g, (Incl. 36g Added Sugars), Protein 37g, Vitamin D 0%, Calc 6%, Iron 35%, Potassium 10%