Glazed Chicken with Fruit and Parsnips!

Ingredients:

• 2 tbsp EVOO
• 6 medium shallots
• 4 medium-large parsnips, peeled and cut into 1 inch chunks
• 1/2 cup apricot preserves
• 2 tbsp whole grain mustard
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 8 medium skin on, bone-in chicken thighs
• Salt and pepper
• 1/2 cup pitted prunes, roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1 tbsp apple cider vinegar

What to do:

1. Preheat oven to 425. 
2. Heat EVOO in a large oven safe skillet. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
3. Whisk the apricot preserves, mustard, ginger, and cumin in a bowl. Season the chicken with salt and pepper, toss with the apricot glaze.
4. Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20-25 minutes.
5. Push the chicken to the side of the skillet, then stir in the vinegar into the pan juices. Add up to 2 tbsp water if sauce is too thick. Serve from the skillet (optional on a bed of rice).

Enjoy!