Apricot Chicken with Cashew Cauliflower Rice | Heinen's Grocery Store

Name: Apricot Chicken with Cashew Cauliflower Rice | Heinen's Grocery Store
Ingredients: 6-8 skin-on chicken thighs or 4 breasts; 1 (13 ounce) jar high quality (no corn syrup) apricot preserves; 2 cups store-bought or homemade Russian Dressing (recipe below); 2 tablespoons coconut or olive oil; 1 large or 2 small heads cauliflower, finely grated. I used a food processor which made this easy and quick.; 1 teaspoon cumin and salt + pepper (I have also used an Asian curry in place of the cumin for a different flavor.); 1/3 cup canned coconut milk; 1/2 cup roasted cashews, roughly chopped; 1/2 cup fresh flat-leaf parsley, chopped (can be substituted with cilantro, my gang prefers parsley); 2/3 cup plain Greek yogurt; 1/2 cup organic ketchup; 1/4 cup pickle brine/juice (the juice from the pickle jar); 2 tablespoons fresh lemon juice; 2 tablespoons hot sauce; 1 teaspoon Worcestershire sauce; 2 tablespoons fresh chopped parsley + dill salt + pepper, to taste

www.heinens.com

What's for dinner? Try this quick recipe for apricot chicken and cashew cauliflower rice tonight.

View full recipe on www.heinens.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.heinens.com.

Share this recipe:

Cooking tools:

Food processor
Baking dish
Skillet
Oven
Stove
Aluminum foil
Mixing bowl
Mason jar
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spoon

Ingredients

6-8 skin-on chicken thighs or 4 breasts
1 (13 ounce) jar high quality (no corn syrup) apricot preserves
2 cups store-bought or homemade Russian Dressing (recipe below)
2 tablespoons coconut or olive oil
1 large or 2 small heads cauliflower, finely grated. I used a food processor which made this easy and quick.
1 teaspoon cumin and salt + pepper (I have also used an Asian curry in place of the cumin for a different flavor.)
1/3 cup canned coconut milk
1/2 cup roasted cashews, roughly chopped
1/2 cup fresh flat-leaf parsley, chopped (can be substituted with cilantro, my gang prefers parsley)
2/3 cup plain Greek yogurt
1/2 cup organic ketchup
1/4 cup pickle brine/juice (the juice from the pickle jar)
2 tablespoons fresh lemon juice
2 tablespoons hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons fresh chopped parsley + dill salt + pepper, to taste