Chicken with Dried Fruit
Transform your weeknight dinner into a feast of bold, comforting flavors with this Chicken with Dried Fruit recipe—a savory-sweet triumph that's perfect for any occasion. Tender bone-in chicken thighs are seared to golden perfection, then simmered with a medley of dried apricots, figs, and raisins in a spiced broth enriched with cumin, turmeric, and a warming hint of cinnamon. The natural sweetness of the dried fruit beautifully complements the aromatic spices, while a splash of fresh lemon juice adds a zesty finish. Ready in under an hour, this one-pan dish is ideal for serving over rice, couscous, or crusty bread to soak up its luscious sauce. Bursting with Middle Eastern-inspired flavors and simple yet elegant enough for entertaining, this recipe is a must-try for lovers of sweet-and-savory combinations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 stick cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup chicken broth
- 0.5 cup dried apricots
- 0.5 cup dried figs, halved
- 0.25 cup raisins
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 5-7 minutes or until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the sliced onion to the skillet. Cook for 5 minutes or until softened.
Stir in the minced garlic, cinnamon stick, ground cumin, and ground turmeric. Cook for 1 minute or until fragrant.
Pour in the chicken broth and deglaze the pan by scraping the bottom to release any browned bits.
Add the dried apricots, dried figs, and raisins to the skillet, stirring to combine.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the dried fruits are plump.
Remove the skillet from the heat and stir in the lemon juice.
Garnish with chopped fresh parsley before serving.
Serve warm with rice, couscous, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 89.3 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3976 mg | 85% | |
*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.
