Apricot Chicken Recipe
Moroccan-inspired · Main course · 55 min total
A sweet and savory one-pot chicken dish with dried apricots, perfect for a comforting weeknight dinner.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 cup chicken broth
- 1/2 cup dried apricots, halved
- 2 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic, ginger, cinnamon, turmeric, and cumin; cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits. Add dried apricots, honey, and lemon juice. Stir to combine.
- Return chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until chicken is cooked through and tender.
- Uncover and simmer for an additional 5 minutes to thicken the sauce slightly. Adjust seasoning with salt and pepper.
- Garnish with fresh cilantro and serve over couscous or rice.
Tips
- For a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and stir into the sauce during the last 5 minutes.
- Substitute dried apricots with dried peaches or nectarines if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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