Mediterranean Chicken with Dried Apricots Prunes
Transport your taste buds to the sun-soaked Mediterranean with this hearty and flavor-packed **Mediterranean Chicken with Dried Apricots and Prunes**. Juicy, golden-seared chicken thighs are gently simmered in a fragrant blend of cinnamon, cumin, coriander, and paprika, creating a rich and aromatic sauce. Sweet bursts of dried apricots and prunes, balanced with a touch of honey, add layers of complexity, while a garnish of fresh parsley and slivered almonds offers a vibrant finish. Perfectly suited for a cozy dinner, this dish pairs wonderfully with couscous, rice, or crusty bread to soak up every drop of the luscious sauce. Ready in under an hour, this one-pot recipe is as easy as it is impressive, making it ideal for weeknight meals or special gatherings. Keywords: Mediterranean chicken, sweet and savory chicken, dried fruit chicken recipe, one-pot chicken dinner.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Chicken broth
- 0.5 cups Water
- 0.5 cups Dried apricots, halved
- 0.5 cups Dried prunes, halved
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Slivered almonds (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the chicken thighs, skin-side down, for 5-6 minutes, or until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic, cinnamon, cumin, coriander, and paprika. Sauté for 1-2 minutes, until fragrant.
Pour in the chicken broth and water, stirring to deglaze the pan and incorporate any browned bits.
Add the halved apricots, halved prunes, honey, and 0.5 teaspoon of salt. Stir to combine.
Return the seared chicken thighs to the skillet. Reduce the heat to low, cover, and let simmer for 30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet, increase the heat to medium, and let the sauce reduce slightly for 5 minutes to thicken.
Taste and adjust seasoning if needed. Garnish with chopped parsley and slivered almonds if desired.
Serve hot with a side of couscous, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 92.5 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4000 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.
