Apricot-Ginger Chicken | RICARDO

Ingredients

• 1 cup (250 ml) low-sodium chicken broth
• 1/3 cup (75 ml) apricot spread (see note)
• 1/3 cup (55 g) dried apricots, halved
• 2 tbsp (30 ml) lemon juice
• ½ tsp (2.5 ml) harissa
• 2 tsp curry powder
• ¼ cup (60 ml) olive oil
• 1 tbsp fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 onion, thinly sliced
• 1 ½ lb (675 g) deboned chicken thighs, halved
• 3 yellow-fleshed potatoes, peeled and each cut into 6 wedges
• ½ lb (225 g) green beans, trimmed