Chicken with Shallots Dates and Apricots
Delight your taste buds with the sweet and savory harmony of Chicken with Shallots, Dates, and Apricots—a dish that perfectly balances rich, golden-browned chicken thighs with the natural sweetness of dried fruits and aromatic spices. The combination of shallots, minced garlic, and a deglazed white wine sauce creates a deeply flavorful base, while tender dates and apricots add a luscious caramelized contrast. Simmered gently with hints of honey, cinnamon, fresh thyme, and a touch of lemon zest, this one-pot wonder transforms into a luxurious meal that’s both comforting and elegant. Serve it over fluffy couscous, creamy mashed potatoes, or fragrant rice to soak up every drop of the delectable sauce. This recipe makes for an ideal weeknight dinner with gourmet flair or a memorable centerpiece for a casual gathering.
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Recipe Information
Ingredients
- 6 pieces (bone-in, skin-on preferred) Chicken thighs
- 2 tablespoons Olive oil
- 6 medium (peeled and halved) Shallots
- 3 cloves (minced) Garlic cloves
- 1 cup Chicken broth
- 0.5 cup White wine
- 8 pieces (pitted and halved) Dates
- 10 pieces (halved) Dried apricots
- 1 tablespoon Honey
- 4 sprigs Fresh thyme
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Ground black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons (optional, for garnish) Chopped parsley
Instructions
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
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 pan and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes on the other side. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the shallots to the same pan. Cook the shallots for 3-5 minutes until they begin to soften and develop a golden color.
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon.
Add the chicken broth, dates, dried apricots, honey, thyme sprigs, ground cinnamon, and lemon zest to the pan. Stir to combine.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce.
Bring the mixture to a gentle simmer, cover the pan with a lid, and cook for 30-35 minutes over low heat until the chicken is cooked through and tender.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Remove the thyme sprigs before serving and garnish the dish with freshly chopped parsley if desired.
Serve the chicken with its sauce and fruits over a bed of couscous, rice, or mashed potatoes.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3699 mg | 161% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 90.0 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4408 mg | 94% | |
*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.
