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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
Author Publix Aprons

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.