Easy to prepare, oven baked chicken thighs get a sweet touch with a fresh apricot glaze. Substituting frozen apricots if fresh aren’t available is fine because they will be puréed. There is no need to remove the skin. A whirl in the blender emulsifies the fruit and the skin adds tart flavor to balance the apricot flesh’s sweetness. Scatter crumbled feta on top of the finished chicken to pull the dish together by adding another layer of creamy tartness. Serve with rice or quinoa and a steamed vegetable.
Chicken Thighs with Apricot Glaze Recipe
8 bone-in, skin on chicken thighs, about 4 1/2 pounds
salt and pepper
2 1/2 T grape seed oil, divided
2 garlic cloves, minced
1/3 cup extra dry vermouth
5 ripe apricots, halved and stones removed, puréed until creamy
1/4 cup agave nectar
1 tsp red pepper flakes
1 T fresh thyme leaves
1 cup crumbled feta cheese
2 T chopped parsley
Heat oven to 350°F.
Rinse chicken and pat dry. Season with salt and pepper.
Heat 2 T oil in large, heavy skillet over medium high. Brown chicken pieces in batches, removing to oven-safe baking dish. Pour off remaining oil and accumulated chicken fat and discard.
Add remaining 1/2 T oil and sauté garlic for 30 seconds over medium heat until fragrant.
Carefully pour vermouth into skillet and deglaze pan, scraping up browned bits, until liquid is reduced by half.
Combine puréed apricots, agave nectar, and red pepper flakes in small bowl. Add remaining skillet liquid and thyme leaves to apricot mixture.
Brush apricot mixture over chicken thighs. Bake for 35 minutes or until chicken registers 165°F when tested with a probe thermometer and juices run clear.
Let chicken rest for 10 minutes to allow juices to redistribute before serving.
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress