Mix up your weeknight menu with a flavorful braised chicken dish with Middle Eastern flair. I love to serve it with couscous. —Sally Sibthorpe, Shelby Township, Michigan
Herby Chicken with Apricots and Feta
Updated Nov. 02, 2023
Herby Chicken with Apricots and Feta
Prep Time
20 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1-1/2 teaspoons salt
- 1 teaspoon dill weed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 8 boneless skinless chicken thighs (about 2 pounds)
- 3 tablespoons canola oil
- 1 small onion, chopped
- 8 dried apricots
- 8 pitted dates
- 1/2 cup chicken stock
- 1/4 cup lemon juice
- 1 cup crumbled feta cheese
- 2 green onions, thinly sliced
- Hot cooked couscous, optional
Directions
- Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricots and dates; cook 5 minutes longer.
- Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.
Nutrition Facts
1 chicken thigh with 1/4 cup apricot mixture: 282 calories, 16g fat (4g saturated fat), 83mg cholesterol, 674mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.
