Recipe > Apricot Harissa Chicken

Apricot Harissa Chicken

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Servings: 4

The canned ingredients in this savory homemade meal isn’t only useful to providing peak flavor, but it also helps in cutting prep time! With just 30 minutes to cook, this dish comes together quickly with the help of some of your favorite canned foods.

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INGREDIENTS

For the Sauce:

  • 1 cup Del Monte Canned Apricots in Extra Light Syrup, drained
  • 2 tablespoons harissa paste
  • 1 teaspoon kosher salt
  • 4 cloves garlic, finely minced

For the Chicken:

  • 4-6 skin-on chicken thigh pieces
  • 1 tablespoon salt and pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil
  • 1/2 13-1/2 oz can Swanson Natural Goodness Chicken Broth
  • 1 14-1/2 oz can Margaret Holmes Canned Rutabaga, drained
  • 1/4 cup toasted almonds
  • Optional to serve: Lemon wedges

PREPARATION

Preheat oven to 375F.

Add apricots, harissa paste, salt and garlic to the bowl of a food processor with the blade attachment in place. Pulse until completely pureed and set aside.

Season chicken with salt, pepper and paprika. Add olive oil to a medium (8″) skillet and bring to medium high heat on the stove. Sear the chicken for 5 minutes per side, or until skin is golden and crispy. Remove from heat and pour apricot harissa sauce over chicken directly in skillet, followed by chicken broth and rutabaga. Bake for 20-25 minutes or the internal temperature of chicken reads 165F. Remove from oven and sprinkle with toasted almonds before serving with lemon wedges.