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Herby Chicken with Apricots and Feta

Recipe Archive

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

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, apricot and dates; cook 5 minutes longer. 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.

Printable version

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