Apricot-Basil Chicken with Freekeh
- 1 1/2 cups water
- 1 1/4 cups unsalted chicken stock, divided
- 1 cup freekeh (young green cracked wheat)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup dry Marsala wine
- 1/2 cup dried apricots, chopped
- 4 (4-ounce) skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup thinly sliced fresh basil
- calories 444
- fat 15.6 g
- satfat 4.6 g
- monofat 6.8 g
- polyfat 2.6 g
- protein 29 g
- carbohydrate 43 g
- fiber 5 g
- cholesterol 83 mg
- iron 6 mg
- sodium 493 mg
- calcium 54 mg
How to Make It
Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until tender.
Combine remaining 1/4 cup stock, Marsala, and apricots in a small bowl.
Sprinkle chicken with remaining 3/8 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes or until done, turning once. Add apricot mixture to pan; cook 2 minutes. Stir in butter; remove from heat. Place about 3/4 cup freekeh mixture into each of 4 shallow bowls. Top each serving with 1 chicken thigh; divide sauce evenly among servings, and sprinkle evenly with basil.
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