Recipes
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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
- Preheat oven to 425°F. Line baking sheet with foil. Prepare rice following package stovetop instructions (using listed water).
- 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.
- 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.
- 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%