Publix Aprons

Cashew Apricot-Glazed Chicken with Rice and Broccoli Slaw

Cashew Apricot-Glazed Chicken with Rice and Broccoli Slaw
Total Time:
30 minutes


Nonstick aluminum foil
1 cup white rice
2 cups water
1 cup apricot (or peach) preserves
1/4 cup Dijon mustard
1 teaspoon curry powder
4 bone-in, skin-on chicken thighs (about 2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup lightly salted cashews, finely crushed
3 tablespoons red wine vinegar
1 (12-oz) bag broccoli slaw


  1. Preheat oven to 425°F. Line baking sheet with foil. Prepare rice following stovetop package instructions (using water).
  2. Combine preserves, mustard, and curry powder, then set glaze aside. Season chicken with salt and pepper, then place on baking sheet (wash hands); bake 15 minutes.
  3. Place cashews in food processor bowl; pulse until coarse crumbs. Remove chicken from oven and coat with 4 tablespoons glaze; bake 10–12 more minutes or until chicken is browned and 165°F. Toss chicken with cashews until coated.
  4. Toss slaw with 2/3 cup glaze and vinegar until coated. (Toss again with any leftover crushed cashews if desired.) Serve chicken over rice with slaw and remaining 1/4 cup glaze on the side for dipping.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 780, Total Fat 22.00g, Sat Fat 5.00g, Trans Fat 0.00g, Chol 140mg, Sodium 790mg, Total Carb 101g, Fiber 2.00g, Sugars 52g, Protein 37g, Calc 6%, Vit A 0%, Vit C 0%, Iron 35%

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