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Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 medium shallots
• 4 medium-large parsnips, peeled and cut into 1-inch chunks
• 1/3 cup apricot preserves
• 2 tablespoons whole-grain mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 8 medium skin-on, bone-in chicken thighs
• Kosher salt and freshly ground pepper
• 1/2 cup pitted prunes, roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1 tablespoon apple cider vinegar

Description

Food Network Invites You To Try This Glazed Chicken With Dried Fruit And Parsnips Recipe From Food Network Magazine.

Food Network