Chicken and Apricots
Transport your taste buds to a world of bold, savory-sweet flavors with this tantalizing Chicken and Apricots recipe. Perfectly seasoned bone-in, skin-on chicken thighs are pan-seared to golden perfection, then simmered in a luscious sauce infused with aromatic cinnamon, cumin, sweet honey, and tangy dried apricots. This one-pan dish is elevated with the natural sweetness of caramelized onions and finished with a sprinkle of fresh parsley and optional crunchy slivered almonds for an elegant touch. Ready in under an hour, it’s an easy yet sophisticated meal that pairs beautifully with fluffy couscous, fragrant rice, or crusty bread to soak up every drop of the flavorful sauce. Ideal for weeknight dinners or special occasions, this richly spiced dish will impress any crowd while adding a touch of warmth to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1 cup chicken broth
- 1 cup dried apricots, roughly chopped
- 2 tablespoons honey
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic, ground cinnamon, and ground cumin. Cook for 1-2 minutes until fragrant.
Stir in the chicken broth, scraping up any brown bits from the bottom of the skillet.
Add the dried apricots and honey, stirring to combine.
Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
Cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature should read 165°F (74°C).
Remove the chicken thighs and set aside on a serving platter. Increase the heat to medium-high and simmer the sauce uncovered for 5-7 minutes, or until slightly thickened.
Pour the sauce with apricots over the chicken thighs.
Garnish with chopped parsley and slivered almonds, if using. Serve warm with rice, couscous, or crusty bread.
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 148.3 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4136 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
