Recipe of the Month

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Serves 4

• ¼ cup apricot preserves
• ¼ cup mayonnaise
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 tablespoon fish sauce
• 2 teaspoons chili powder
• Kosher salt and black pepper
• ½ cup dried apricots (about 3½ ounces)
• 1 pound boneless, skinless chicken thighs, each cut in half
• 3 to 4 medium carrots, thinly sliced into coins (about 1 pound)
• Fresh herbs, such as cilantro, parsley, and mint, for topping
• Cooked white rice, for serving

1. Step 1 In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon salt, and ½ teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.
2. Step 2 When ready to cook, heat the oven to 425 degrees with a rack set in the center position. Line a large sheet pan with parchment.
3. Step 3 Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired. Top with fresh herbs and serve with rice.