This dish is a feast for the senses!  There are lots of flavors, colors and textures going on here.

• 1 lb boneless, skinless chicken thighs (Foreman)
• handful of fresh chopped mint
• 2 tbs whole grain mustard
• 3/4 cup apricot preserves
• 3 tbs cider vinegar
• 1/4 cup olive oil
• 1/2 tsp turmeric
• 1 clove garlic, minced
• salt and pepper
• 2 scallions, chopped
• 1/4 cup pistachios
• more chopped mint for garnish
• 2 apricots, halved

Start by marinating your chicken.  In a large bowl, add mustard, chopped mint, apricot preserves,  vinegar, olive oil, turmeric, garlic, salt and pepper.  Stir to combine.  Take half of this mixture and reserve in a separate bowl to use later on.

Add chicken to marinade and toss to coat.  Cover and refrigerate about 3 hours.

We grilled our chicken on the Foreman but you could grill outdoors or on a stove top grill pan.

Add chicken to grill and cook about 4 minutes per side, or until juices run clear and internal temperature reaches 160.   (Obviously, this will differ slightly if using the Foreman as there is no need to flip your chicken)

While your chicken is cooking, halve your apricots, rub them with a little bit of  olive oil and season with salt and pepper.  Once chicken is done, add apricots and grill, cut side down, until golden brown, about 2 minutes.

To serve, drizzle chicken and apricots with reserved sauce and garnish with pistachios, chopped mint and scallions.