Dja Jeh Mish Mosh Syrian Apricot Chicken
Transport your taste buds to the heart of Syrian cuisine with Dja Jeh Mish Mosh, a tantalizing apricot chicken dish that’s as fragrant as it is flavorful. This one-pan recipe combines tender, perfectly seared chicken thighs with a luscious sauce infused with warm spices like cinnamon, cumin, and coriander, balanced by the sweetness of dried apricots and honey and a bright touch of fresh lemon juice. Finished with the crunch of toasted slivered almonds and the freshness of chopped cilantro, this dish is a harmonious blend of sweet, savory, and tangy flavors. Ready in under an hour, it’s perfect for a comforting weeknight dinner or an elegant centerpiece for entertaining. Pair it with fluffy rice, couscous, or warm flatbread to soak up every drop of the velvety sauce. Explore the rich culinary traditions of Syria with this unforgettable recipe!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup dried apricots, halved
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the hot oil for about 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
Stir in the minced garlic, cinnamon, cumin, coriander, and paprika, cooking for an additional 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 pan.
Add the halved apricots, honey, lemon juice, salt, and black pepper to the pan. Stir to combine.
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or a touch of lemon juice as desired.
Garnish the dish with toasted slivered almonds and chopped fresh cilantro before serving.
Serve warm with steamed rice, couscous, or flatbread to soak up the delicious sauce.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 117.3 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3632 mg | 77% | |
*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.
