Roasted Chicken Thighs with Apricot
Prep time: 10 minutes
Cook time: 14 minutes
1 lb. boneless, skinless chicken thighs
2 tsp. canola oil
1/2 cup diced dried apricots
1 large garlic clove, minced
1/2 tsp. dried rosemary
1/2 cup dry white wine
1/4 cup fat-free chicken broth
1 tsp. chopped fresh cilantro or parsley
- Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.
- In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.
- Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.
Per serving: 315 calories, 14g fat, 3g saturated fat, 100mg cholesterol, 100mg sodium, 13g carbohydrate, 2g fiber, 13g total sugars, 0g added sugars, 29g protein
Make it a meal: Serve with a couscous pilaf and Moroccan-spiced carrots.
Item number: 32215W
Apricots pair well with brown sugar, chocolate, cinnamon, ginger, maple, orange and sherry.
Nutrition: Canola Oil
Canola oil is generally low in saturated fats. Be sure to read the label to make sure. 1 tablespoon of Wesson® Canola Oil yields 1g of saturated fat.