1½ teaspoons adobo sauce from canned chipotle chiles
Kosher salt and freshly ground black pepper
Combine apricots, ketchup, lemon juice, garlic, and adobo sauce in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for another 10 minutes. Remove pan from heat and let cool.
Pour apricot mixture into a blender and purée until smooth. Season to taste with salt and pepper.
Place half the sauce in a medium bowl, add the chicken and coat with sauce. Let marinate at room temperature for 20 minutes. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.
Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Recipe type: Meat & Chicken
Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.
1 small fennel bulb, cored and cut into thin vertical strips
6 oz broccoli florets with 1- to 2-inch stems
freshly ground black pepper
Preheat the oven to 375° F and line a shallow baking pan with parchment paper
Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.
Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.
Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.
Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.
To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).
Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.
Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.
To serve, divide and spoon alongside the chicken. Serve hot.
Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli