Chicken with Prunes Apricots and Honey
Elevate your weeknight dinners with this tantalizing recipe for Chicken with Prunes, Apricots, and Honey, a dish that brings together the warm, aromatic spices of cinnamon, cumin, and smoked paprika with the natural sweetness of dried fruits. Succulent bone-in chicken thighs are seared until golden and then simmered to tender perfection in a rich, flavor-packed sauce infused with honey and a splash of lemon for balance. The addition of prunes and dried apricots creates a delightful harmony of sweet and savory, while fresh parsley adds a pop of color and freshness. Perfectly paired with rice or couscous, this one-pot meal is as comforting as it is impressive—ideal for cozy family dinners or entertaining guests. Simple yet sophisticated, this dish is a celebration of bold flavors and minimal effort, ready in just over an hour.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 piece onion (medium, finely chopped)
- 3 pieces garlic cloves (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 10 pieces prunes
- 10 pieces dried apricots
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Sear the chicken thighs in the hot oil, skin down, for 4-5 minutes until golden brown. Flip and cook for another 4 minutes. Remove the chicken and set aside.
In the same pan, add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic, cinnamon, cumin, and paprika. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits on the bottom.
Stir in the prunes, dried apricots, honey, and lemon juice. Mix well.
Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover with a lid, and simmer for 40 minutes, occasionally basting the chicken with the sauce.
Uncover the pan and cook for another 10-15 minutes to thicken the sauce slightly.
Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve warm with rice or couscous.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 108.7 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3764 mg | 80% | |
*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.
