I love chicken but I don’t care for dark meat. So I have to come up with ways to make Derick and I both happy since he loves the dark meat. A good sauce is a great way to change or add flavor to the meat and keep smiles on everyone’s face.
This is a great recipe that works up quick and leaves you feeling full. I love the rice with this. Hope you give it a try.
Vegetable Stuffed Apricot Chicken
9 or 10 boneless skinless chicken thighs
cooking spray to coat your baking dish
18 oz jar apricot preserves
3 cloves garlic minced
1/4 cup soy sauce
1/4 cup brown sugar
2 zucchini grated
3 carrots grated
3 green onions medium chopped
1 teaspoon spicy garlic salt (you can use garlic salt and add red pepper flakes if needed)
1 tablespoon lemon pepper
2 teaspoons dried basil
Preheat oven to 425°
In a saucepan over low heat add all ingredients for glaze. Let cook slowly only lightly simmering. Simmer 2 minutes then turn off heat.
While glaze is cooking rinse and dry your chicken well.
In a medium bowl grate zucchini and carrot. Dump onto paper towel and dry to eliminate some of the moisture after the grating. Add back to bowl and add the green onion, spicy garlic salt, lemon pepper and basil. Mix well.
Take a thigh and spread it open like it would be once deboned. Place the smooth side (the side the skin was attached to) down on your work surface long way with the bottom edge nearest you. Place a small amount of the vegetable mixture in the middle of the chicken. Take the bottom edge of thigh and fold in over the vegetables then press down and press back towards you slightly to tighten up the chicken around the vegetable. Then roll the rest of the way. The chicken should completely wrap around the vegetables. Place in baking dish with the open edge facing down. Repeat with the remaining chicken.
Once all the chicken has been placed in your baking dish pour the sauce over all of the chicken and bake until chicken is cooked and glaze has browned, about 45 minutes. Remember to spoon the sauce over chicken ever 10 minutes to build the glaze.
You will have some of the vegetable mix left. You can add this to the rice. I usually use jasmine rice however I didn’t have enough and had to use instant. I cooked 2 1/2 cups water and rice. I added salt to the water and 2 tablespoons of butter. As the water began to boil I added the vegetables. (They are thin enough they take almost no time to cook) I added the rice, removed from heat, waited (impatiently) for 5 minutes and then served it up.
♥ D ♥
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