Fruit Jam Balsamic Chicken with Rice

This recipe is great! It’s a festive one pot meal that looks beautiful and my girls love it. 

I have adapted the original recipe below to include Feingold diet adjustments.

Ingredients 

1 cup mixed rice. I use Lunderberg’s

1 1/2 cups broth or water

1/4 dried fruit– I’ve used dates, figs or mango, which are Feingold friendly, but original recipe called for dried cherries

3 tablespoons slivered almonds, but I have also used walnuts or sunflower seeds

1/2 teaspoon salt

1/4 teaspoon pepper and garlic 

1/4 cup jam — original recipe called for cherry jam, but I use mango, fig or apricot or even raspberry.

2 tablespoons balsamic vinegar 

Instructions 

Place rice, broth, dried fruit, nuts, and a pinch of salt in pan.

Mix jam, vinegar and salt and pepper.

Place chicken on top. Sprinkle spices on chicken and add half of the glaze.

Roast in 425*F oven until juices run clear and liquid is absorbed. 

Add the rest of the glaze a half hour before done. To save time I have also skipped this step and put the glaze on all at once.

Simple and easy.

3 thoughts on “Fruit Jam Balsamic Chicken with Rice

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