Name: Herby Chicken with Apricots and Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Africa, Middle Eastern
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

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Herby Chicken with Apricots and Feta

25 min8 servings

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

Instructions

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.