Glazed chicken with dried fruit and parsnips

Recipe Information

Ingredients

• 2 tablespoons extra-virgin olive oil

• 6 medium shallots

• 4 medium-large parsnips, peeled and cut into 1-inch pieces

• 1/3 cup apricot preserves

• 2 tablespoons whole grain mustard

• 1 teaspoon ginger

• 1/2 teaspoon cumin

• 8 medium skin-on, bone-in chicken thighs

• Salt to taste

• Black pepper to taste

• 1/2 cup pitted prunes, roughly chopped

• 1/2 cup dried apricots, roughly chopped

• 1 tablespoon apple cider vinegar

Directions

• Preheat an oven to 425 degrees Fahrenheit and position the oven rack in the center.

• In a large, ovenproof skillet, heat the olive oil over high heat and cook the shallots and parsnips until golden

• In a bowl, combine the apricot preserves, mustard, ginger, and cumin and whisk together.

• Season the chicken with ground pepper and salt. In a gallon-sized freezer bag, toss the chicken with the apricot glaze.

• Add the prunes and dried apricots evenly around the skillet and add the chicken on top, skin-side up.

• Measure out 1/4 cup water and add it to the skillet.

• Bring the water to a boil, cover, and cook for about 6 minutes.

• After 6 minutes, uncover the skillet and place it into the oven.

• Cook for about 20-25 minutes, until the chicken and vegetables are golden.

• Push the chicken to the sides of the skillet and stir the vinegar into the pan juices. Serve with rice or potatoes.

Nutrition (per serving)

• Calories: 379 cal

• Total fat: 18g

• Saturated fat: 5g

• Cholesterol: 79mg

• Sodium: 232mg

• Carbohydrate: 36g

• Fiber: 3g

• Protein: 19g