What's Cookin' Wednesday - Apricot Chicken Hash

8 skinless, boneless chicken thighs (1 3/4 pounds total) I used two chicken breast
1 Tbl lower-sodium soy sauce
1 pound red potatoes, unpeeled
1 large red pepper
3 Tbl apricot jam I used peach
1 Tbl fresh lemon juice
1 1/2 tsp vegetable oil
4 green onions, thinly sliced, plus additional for garnish
1/4 tsp salt

Preheat oven to 425F. In large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2" pieces. In small bowl, mix jam and lemon juice until blended.

In large microwave-safe bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until potatoes are just tender. Drain.

Meanwhile, spread chicken on foil-lined 18" x 12" jelly-roll pan; brush with jam mixture. Roast 15-17 minutes or until meat is no longer pink inside.

While chicken roasts, in 12" nonstick skillet, heat oil on medium 1 minutes. Add pepper and cook 3 minutes, stirring. Stir in potatoes, green onions and salt. Cook 5-7 minutes or until lightly browned, stirring.

Skim and discard fat from pan juices; serve chicken and hash with juices. Garnish with green onions.

This was YUM! I roasted everything at the same time instead of making the hash and loved it like that. Going into the rotation!

Comments

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