Apricot Glazed Chicken Thighs with Couscous & Broccoli (Freezer/Low Sodium/Kidney Friendly)

Name: Apricot Glazed Chicken Thighs with Couscous & Broccoli (Freezer/Low Sodium/Kidney Friendly)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/4 cup apricot preserves; 1 tablespoon low sodium tamari or coconut aminos; 1 tablespoon fresh ginger, peeled & grated; 1 tsp garlic; 2 tablespoon cider vinegar; 12 oz boneless chicken thighs; couscous, side dish; broccoli (side dish)

2 steps

Prep:5minCook:20min

Updated at: Mon, 14 Jul 2025 17:18:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories639.8 kcal (32%)

Total Fat28.7 g (41%)

Carbs59.3 g (23%)

Sugars18.1 g (20%)

Protein34.9 g (70%)

Sodium415.5 mg (21%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupapricot preserves

1 tablespoonlow sodium tamari

or coconut aminos

1 tablespoonfresh ginger

peeled & grated

1 tspgarlic

2 tablespooncider vinegar

12 ozboneless chicken thighs

Instructions

Step 1

Place oven rack in bottom third of oven. Preheat oven to 400 degrees F. For glaze, in small saucepan combine preserves, tamari or coconut aminos, ginger, garlic. Heat over medium-low heat. Remove and stir in vinegar; cool.

Step 2

Line a 13x9-inch baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, until done (175 degrees F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.