Roasted Apricot Chicken Recipe
Served with Potato Latkes, Kasha & Bowties and Steamed Broccoli
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Ingredients
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Chicken
Potato Latkes
Kasha & Bowties
Steamed Broccoli
Method
Roasted Apricot Chicken
Prepare the Chicken
Preheat your oven to 400°F (200°C). In a large bowl, mix chicken thighs with olive oil, garlic, rosemary, salt, and pepper. Add the apricots and toss to coat.
Roast the Chicken
Transfer the chicken and apricots to a baking dish and roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the apricots are caramelized.
Potato Latkes
Make the Latkes
In a bowl, combine grated potatoes, onion, eggs, flour, and salt. Heat vegetable oil in a frying pan over medium-high heat. Drop spoonfuls of the potato mixture into the hot oil and flatten slightly. Fry until golden brown on each side, about 4-5 minutes per side. Drain on paper towels.
Kasha & Bowties
Cook the Kasha and Pasta
In a saucepan, bring chicken broth to a boil. Add kasha and salt, reduce heat, cover, and simmer for 10 minutes. In a separate pot, cook bowtie pasta according to package instructions. Drain and mix with cooked kasha and butter.
Steamed Broccoli
Steam the Broccoli
In a steamer basket over boiling water, steam broccoli florets for about 5-7 minutes until tender. Season with salt and drizzle with lemon juice before serving.
