Apricot-Basil Chicken with Freekeh

Apricot-Basil Chicken with Freekeh

Yield: Serves 4
Total time: 25 Mins


1 1/2 cups water
1 1/4 cups unsalted chicken stock, divided
1 cup freekeh (young green cracked wheat)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dry Marsala wine
1/2 cup dried apricots, chopped
4 (4-ounce) skinless, boneless chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1/4 cup thinly sliced fresh basil


1. Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until tender.
2. Combine remaining 1/4 cup stock, Marsala, and ­apricots in a small bowl.
3. Sprinkle chicken with remaining 3/8 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes or until done, turning once. Add apricot mixture to pan; cook 2 minutes. Stir in butter; remove from heat. Place about 3/4 cup freekeh mixture into each of 4 shallow bowls. Top each serving with 1 chicken thigh; divide sauce evenly among servings, and sprinkle evenly with basil.

Nutritional Information
Calories 444
Fat 15.6 g
Satfat 4.6 g
Monofat 6.8 g
Polyfat 2.6 g
Protein 29 g
Carbohydrate 43 g
Fiber 5 g
Cholesterol 83 mg
Iron 6 mg
Sodium 493 mg
Calcium 54 mg