Apricot Chicken & Rice
A delicious apricot glazed chicken over ginger rice.
Ingredients
- 2 tbsp Avocado Oil
For the Chicken
- 6 Chicken Thighs bone-in, skin removed
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsely
For the Glaze
- ½ cup Ketchup
- 1 cup Apricot Preserves
- ½ cup Soy Sauce
- ¼ cup Honey
- 1 tbsp Fresh Ginger grated
- 3 Garlic Cloves minced
- 1 tsp Red Pepper Flakes
For the Rice
- 2 cup Long Grain Rice
- 1 qt Chicken Broth
- 1 tbsp Fresh Ginger grated
Instructions
- Add oil to large saute pan over medium-high heat. Evenly sprinkle chicken on both sides with seasonings. Add to pan and cook for 4 minutes on each side. Then remove from the pan. Leave oil in pan.
- In a sauce pan over medium high heat, add rice, ginger and broth. Cover with lid and cook for 15 minutes. Remove from heat, but do not remove lid until ready to serve.
- In a small bowl, combine glaze ingredients. Reduce saute pan heat to medium. Add glaze and let simmer for 4 minutes. Then add chicken back to pan. Spoon glaze over top of each piece. Cover with lid and let cook for 25 minutes.
- Serve a portion of rice under piece of chicken and then ladle more sauce over top. Garnish with additional parsley, if desired.
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