Cashew Apricot-Glazed Chicken with Rice and Broccoli Slaw
This is an outstanding recipe that was quick and easy! We used chicken tenders instead of thighs since we had some on hand.
Servings 4 Servings
Calories 780kcal
Ingredients
- Nonstick aluminum foil
- 1 cup white rice
- 2 cups water
- 1 cup apricot or peach preserves
- 1/4 cup Dijon mustard
- 1 teaspoon curry powder
- 4 bone-in skin-on chicken thighs (about 2 lb)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup lightly salted cashews finely crushed
- 3 tablespoons red wine vinegar
- 1 12-oz bag broccoli slaw
Instructions
- Preheat oven to 425°F. Line baking sheet with foil. Prepare rice following stovetop package instructions (using water).
- Combine preserves, mustard, and curry, then set glaze aside. Season chicken with salt and pepper, then place on baking sheet; bake 15 minutes. ( 8 minutes if using tenders)
- Place cashews in food processor bowl; pulse until coarse crumbs. Remove chicken from oven and coat with 4 tablespoons glaze; bake 10–12 more minutes or until chicken is browned and 165°F. Toss chicken with cashews until coated.
- Toss slaw with 2/3 cup glaze and vinegar until coated. (Toss again with any leftover crushed cashews if desired.) Serve chicken over rice with slaw and remaining 1/4 cup glaze on the side for dipping.
Notes
NUTRITIONAL INFORMATION CALORIES (per 1/4 recipe) 780kcal; FAT 22.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 140mg; SODIUM 790mg; CARB 101g; FIBER 2.00g; SUGARS 52g; PROTEIN 37g; CALC 6%; VIT A 0%; VIT C 0%; IRON 35%
Nutrition
Calories: 780kcal
