Herby Chicken with Apricots and Feta

Total Time Prep: 20 min. Cook: 25 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

  • 1-1/2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 3 tablespoons canola oil
  • 1 small onion, chopped
  • 8 dried apricots
  • 8 pitted dates
  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • 1 cup crumbled feta cheese
  • 2 green onions, thinly sliced
  • Hot cooked couscous, optional

Directions

  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.
  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.

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
Recipe Creator

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