Moroccan Apricot Chicken

Using: Reuven Fully Cooked Crispy Breaded Chicken Thigh (Product Code 10621)

Crispy breaded chicken thigh finished with a warm apricot-cumin gravy, served with brown rice pilaf featuring sweet dried apricots, Ontario carrots and sweet potatoes, and a cooling herb yogurt sauce.

Serves: Prep & Cook Time:

100 50 minutes

Preparation Instructions

Brown Rice Apricot Pilaf

Combine brown rice, water, canola oil, cumin, garlic powder, and black pepper.
Cover and bake at 177°C (350°F) for approximately 60 minutes or until tender.
Fold in diced dried apricots after cooking.
 

Ontario Carrots & Sweet Potatoes

Toss carrots and sweet potatoes with canola oil and seasonings.
Roast at 204°C (400°F) for 20-25 minutes or until tender.
 

Apricot-Cumin Gravy

Combine gravy, apricot jam, cumin, and cinnamon in a steam kettle or saucepan.
Heat gently while whisking until smooth.
 

Herb Yogurt Sauce

Combine all ingredients.
Mix until smooth.
Refrigerate below 4°C until service.

Breaded Chicken Thigh (Reuven Code 10621)

Bake at 204°C (400°F) for 12-14 minutes, turning halfway through cooking.

Internal temperature must reach 74°C (165°F).

Assembly Per Serving

1 breaded chicken thigh (100 g)
150 g brown rice apricot pilaf
120 g roasted carrots and sweet potatoes
60 ml apricot-cumin gravy
20 ml herb yogurt sauce