Cashew Apricot-Glazed Chicken with Rice and Broccoli Slaw
Excellent flavorful meal that’s super easy to prepare; it’s a great weekend meal for busy schedules.
Servings 4 Servings
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) OR use 1 pack chicken tenders
- 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 store bought 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 powder, then set glaze aside. Season chicken with salt and pepper, then place on baking sheet (wash hands); bake 15 minutes. OR if using chicken tenders, bake 8 minutes.
- 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.
