Chicken with Apricot and Almonds
Elevate your weeknight dinner game with this sumptuous Chicken with Apricot and Almonds recipe, where tender, golden-seared chicken thighs are simmered in a fragrant sauce infused with warm spices like cinnamon and cumin. Sweet, chewy dried apricots and crunchy toasted almonds bring delightful contrast to every bite, while a hint of fresh lemon juice brightens the dish. Ready in just 50 minutes, this one-pan recipe is perfect for easy cleanup and is best served over fluffy couscous, steamed rice, or paired with rustic crusty bread. Garnished with fresh parsley, this savory-sweet masterpiece balances hearty flavors with Mediterranean-inspired elegance, making it a versatile option for casual dinners or special occasions. Perfect for fans of bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 0.5 cup dried apricots (chopped)
- 0.25 cup sliced almonds (toasted)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip the thighs and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, ground cinnamon, and ground cumin to the skillet. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the chopped dried apricots and return the chicken thighs (skin-side up) to the skillet. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and cook for 20 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).
Uncover the skillet and simmer for an additional 5 minutes to thicken the sauce slightly.
Stir in the lemon juice and adjust seasoning with salt and pepper if needed.
Sprinkle the toasted sliced almonds and chopped parsley over the chicken just before serving.
Serve hot over steamed rice, couscous, or with crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 59.8 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3267 mg | 70% | |
*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.
