This recipe was inspired by an Apricot-Basil combination from HeartBeetKitchen. I like basil and apricots as much as the next person (in basil’s case, probably more so!), but I’ve been looking to broaden my herb horizons. I can’t put basil in everything. (I mean, I could. I really could. Love that stuff.) I also had some fig preserves to get rid of. Voila! Feel free to use any other kind of preserves you might have (or any other herb you might have, for that matter). This is a truly versatile recipe that will always yield something delicious! It’s pictured with one of my favorite side dishes–my Mashed Plantains. Yum!
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- 1 pound chicken (thighs or breasts)
- 2 tablespoons coconut oil
- Heat the avocado oil in a saucepan over medium-high heat and cook the shallot until translucent.
- Add the remaining glaze ingredients and heat through, mixing well, then set aside.
- Rub the chicken with the coconut oil until coated and heat any excess coconut oil in a large skillet over medium heat on the stove.
- Cook the chicken for about 15 minutes per side, depending on how thick and fatty your cuts are. All the fat should be cooked off, the flesh should start to turn golden-brown, and the chicken should be cooked through.
- Brush with glaze before serving.