1 lb. boneless, skinless chicken thighs
Coarse ground black pepper to taste
6 tbsp. apricot preserves
1/2 cup apricot nectar, unsweetened
4 tbsp. fresh snipped mint, or 1 tbsp. dried
1 tbsp. plus 1 tsp. olive oil
1 tsp. sherry vinegar
1 tsp. curry powder
1 medium clove garlic, minced
4 apricots, halved and pitted, not peeled
1/4 cup chopped pistachio nuts
1 tbsp. Dijon mustard
1/2 tsp. mustard seeds
Sprinkle chicken with pepper, to taste.
Mix together 2 tbsp. preserves, 1/4 cup nectar, half the mint, 1 tbsp. olive oil, vinegar, curry powder and garlic.
Place chicken pieces in a large resealable bag. Pour marinade over chicken pieces. Seal bag tightly and shake gently to coat chicken. Place bag in refrigerator and chill 2 to 4 hours.
When ready to grill, remove chicken from bag and discard marinade. Place chicken on a medium grill. Cook until chicken is nearly cooked through and no longer pink, 12 to 15 minutes, turning once.
When chicken is nearly done, place apricots on the grill, cut sides down. Grill until lightly browned and softened, about 5 minutes.
While chicken is cooking, combine remaining ingredients in a mixing bowl.
When chicken and apricots are done, remove from heat and place on a serving platter. Drizzle both with sauce and serve with additional pistachios sprinkled on top, if desired.
Adapted from a recipe from Woman’s Day. Grilling apricots and serving them together with grilled chicken breasts creates a tasty entrée with its own side dish.