Apricot Chicken Thighs
1 pound chicken thighs, skin removed and visible fat removed
1/4 teaspoon ground cinnamon
Pinch of red pepper
Pinch of ground allspice
1 teaspoon canola oil
2 tablespoons reduced sodium chicken broth
1/3 cup apricot all fruit spread
3 tablespoons lime juice
1/4 teaspoon ginger
Sprinkle chicken thighs with cinnamon and pepper. Heat canola oil in a large skillet until hot. Cook chicken about 3 to 4 minutes or
until browned. Turn chicken and cook another 3 to 4 minutes. Remove chicken from skillet. Pour broth into hot skillet.
Add fruit spread, lime juice, allspice and ginger. Replace chicken in skillet. Cover and cook on medium for approximately 15 minutes
or until chicken is cooked through.
This dish can also be prepared in the slow cooker. Simply mix all ingredients in the crock then add chicken, stirring once. Cook on high for 8
hours or low for 5 hours. You can brown the chicken first if you like.