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.
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
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.