Apricot Chicken and Orzo Salad

Sunday night I decided to seize a chance to bankrupt my mother and cook dinner for my family and some friends. It was a three part affair — a light spinach salad, orzo salad, and apricot mustard glazed chicken.

The chicken was very simple. I bought chicken breasts, legs, and thighs and laid them out on a baking sheet with a little salt. I then made a sauce from mustard and apricot jam and spooned it on halfway through the baking process. The chicken wasn’t cooked perfectly and it wasn’t overwhelmingly flavorful, but it was on the whole satisfactory.

The orzo salad was also a simple recipe. I cooked and drained the orzo and dressed it with lemon and olive oil. I then added feta cheese, sautéed red onions, currants, kalamata olives, toasted almonds, and mint. It turned out to be the tastiest part of the meal.

The spinach salad was the simplest of all. It consisted of two boxes of pre washed spinach, a box of raspberries, and a splash of Newman’s Own balsamic vinaigrette (though it would be easy to make your own). I tossed it thoroughly — I find that I prefer salads well tossed but with less dressing. It was a great fresh counterpart to the chicken (and I simply adore fresh spinach).

My kitchen was a disaster. But the meal was a success.


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