Curried Chicken with Apricots

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Season the chicken with salt and pepper.

2. 2

   Heat oil in a large cast iron skillet over medium heat. Add the garlic and red pepper flakes; cook and stir until the garlic is soft and fragrant, 1 to 2 minutes. Add the chicken and brown it for about 3 minutes per side.

3. 3

   Transfer the skillet to the preheated oven and bake until the chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes.

4. 4

   An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. 5

   Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce the heat to medium-low.

6. 6

   Mix water and cornstarch together in a small bowl; stir into the apricot nectar.

7. 7

   Stir in curry powder, then apricots. Add the baked chicken.

8. 8

   Place the cast iron skillet with the chicken drippings over medium heat. Stir in the carrots, onion, bell pepper, and chile pepper; cook and stir until the onion is translucent, about 5 minutes.

9. 9

   Pour the chicken and apricot sauce into the skillet; cover and simmer until the vegetables are tender, about 10 minutes.

10. 10

    Season again with salt and pepper. Stir in the water chestnuts just before serving.

• Calories 836.32 kcal High
• Protein 44.67 g Good Source
• Carbs 106.54 g Moderate
• Total Fat 28.29 g High
• Saturated Fat 5.79 g High
• Trans Fat 0.08 g High
• Cholesterol 212.59 mg High
• Sodium 1295.16 mg High
• Fiber 18.42 g Good Source
• Sugar 68.23 g High
• Added Sugar 0.49 g Low Source
• Calcium 246.9 mg Moderate
• Iron 6.85 mg Good Source
• Potassium 2354.75 mg Good Source
• Vitamin A 302.82 mcg_rae Good Source
• Vitamin C 10.43 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Onions 🧅