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Country Apricot Chicken with Rice and Broccoli

Country Apricot Chicken with Rice and Broccoli
Yields
4 servings

Ease of Preparation: Easy
Prep Time: 15 minutes

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ingredients

10
Boneless-Skinless Chicken Thighs (1 ¾ lb / 800 g)
3
Tbsp Soy Sauce
2
Tbsp Lemon Juice
1
tsp Cayenne Pepper
¾
cup Apricot Jam
1
Tbsp Olive Oil
2
Tbsp Brown Sugar
½
tsp Salt
½
tsp Pepper
2
Onions
Plastic Wrap
1 ½
cup Basmati or White Rice
3
cup Water
Prepared Chicken
1
lb(s) (450 gms) Broccoli Florets (Approximately 5 Cups)
Butter (Optional)
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directions

Step 1

Take out equipment and ingredients.

Step 2

The night before: Unravel thighs, then flatten and scrunch together in an oven-safe baking dish or pan.

Step 3

Combine the following in a small bowl; soy sauce, lemon juice, cayenne pepper, apricot jam, olive oil, brown sugar, salt and pepper. Quarter onions and add to bowl.

Step 4

Pour sauce evenly over chicken. Flip the chicken around with a fork until each piece is thoroughly coated. Cover with plastic wrap and leave in the fridge overnight.

Step 5

When you arrive home: Preheat oven to 350 degrees F. Combine rice and water in a large oven-safe pot.

Step 6

Stir, cover and place on center rack of preheated oven.

Step 7

Place chicken, uncovered, in oven beside rice. Set timer for 55 minutes.

Step 8

Wash and cut broccoli.

Step 9

Place in microwave-safe pot with lid with 2 Tbsp water and a little butter if you must.

Step 10

Cover and microwave at high 3 minutes, then let stand.

Step 11

When timer rings for chicken and rice, microwave broccoli an additional 2 minutes.

Step 12

Use the left over sauce for drizzling on your rice!!!

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My rating for Country Apricot Chicken with Rice and Broccoli
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