INGREDIENTS
2
lbs Chicken thighs, boneless skinless
12
Apricots, dried pitted
2 cloves
Garlic
3 tbsp
Italian parsley
1/4 cup
Chicken broth
1 cup
Apricot preserves
2 tbsp
Ketchup
1/2 cup
Soy sauce
1
Rice
2 tbsp
Cornstarch
1
Salt & pepper
1 tbsp
Olive oil
5/8 cup
Water