Herby Chicken with Apricots and Feta
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings.
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
Ingredients
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1-1/2 teaspoons salt
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1 teaspoon dill weed
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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8 boneless skinless chicken thighs (about 2 pounds)
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3 tablespoons canola oil
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1 small onion, chopped
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8 dried apricots
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8 pitted dates
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1/2 cup chicken stock
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1/4 cup lemon juice
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1 cup crumbled feta cheese
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2 green onions, thinly sliced
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Hot cooked couscous, optional
Directions
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1.
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.
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2.
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.
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