Tangy Chicken with Pistachios and Fruit
Ingredients1 h servings 571
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
- Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Per Serving: 571 calories; 26.9 49 38.4 108 248 Full nutrition
ReviewsRead all reviews 6
This was a really great recipe. My whole family loved it!!!
Great recipe! Loved the flavor of the middle eastern spices. I didn't have pistachios or apricots so left them out. Used no sugar added peaches, so I added a touch of brown sugar and some cin...
Really good and really easy!! I didn't use the curry powder (my choice, simply don't like it...I know, my loss!) Can't wait to make again!
I loved the pistachios with the indian spices but the sauce did not thicken! If you want plain chicken with baked fruit and some syrupy fruit juice than you'll love this recipe. The flavors were...