Served with Potato Latkes, Kasha & Bowties and Steamed Broccoli

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.

Prepare 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.

Roast the Chicken

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.

Make the Latkes

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.

Cook the Kasha and Pasta

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.

Steam the Broccoli

chicken thighs

apricots (halved and pitted)

olive oil

garlic (minced)

rosemary (fresh, chopped)

salt

black pepper

potatoes (peeled and grated)

onion (grated)

eggs

flour

vegetable oil (for frying)

kasha (buckwheat groats)

bowtie pasta

chicken broth

butter

broccoli florets

lemon juice

Roasted Apricot Chicken

roasted apricot chicken

Recipe information

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