Roasted Apricot Chicken
Make this tasty roasted apricot chicken that's just perfect for a family dinner. Easy steps and flavorful results await when you choose to make this fabulously fruity dish.
Servings: 4 to 6
Equipment
Ingredients
- 1 Cup chicken broth
- 1 Cup dried apricots
- 1 ½ Pounds chicken thighs skin-on and bone-in, about 6 thighs
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Teaspoon ground paprika
- 2 Tablespoons olive oil
- 1 yellow onion medium, thinly sliced
- 2 Cloves garlic minced
- 1/8 Teaspoon ground cinnamon
- ¾ Teaspoon ground cumin
- 2 Tablespoons apricot preserves
Optional Toppings:
- 1 lemon cut into wedges
- almond slivers toasted
- fresh parsley chopped
Instructions
- Preheat the oven to 375°F and position a rack in the center.
- Warm the chicken broth in a small saucepan or microwave.
- Soak the apricots in the warm broth.
- Pat the chicken thighs dry and season with salt, pepper and paprika.
- Heat the olive oil in a large, oven-safe skillet over a medium-high heat.
- Sear the chicken thighs until browned, about 4 minutes per side.
- Remove the chicken from the skillet and set aside.
- Lower the heat to medium and add the onion.
- Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cinnamon and cumin. Cook, stirring until fragrant, about 30 seconds.
- Pour in a splash of the apricot-soaking broth to deglaze the skillet, scraping up any browned bits.
- Add the remaining broth with the apricots and stir in the apricot preserves. Bring to a simmer.
- Return the chicken to the skillet and transfer into the oven.
- Roast for 15 minutes, baste the chicken with the sauce, and continue roasting for another 10 to 15 minutes, until the chicken reaches 170°F, the skin is crisp, and the sauce is thickened.
- Serve with lemon wedges and garnish with parsley and/or toasted almonds, if liked.
Notes
Plump the apricots perfectly: Soak the apricots in warm broth for at least 10 minutes to soften them and enhance the broth with their subtle sweetness.
Master the sear: Heat the skillet thoroughly before adding the chicken to create a flavorful crust and prevent sticking. Avoid overcrowding the pan to ensure proper searing instead of steaming.
Deglazing done right: When deglazing with broth, use a wooden spoon or spatula to scrape up browned bits from the skillet. These add depth and richness to the sauce.
Layer the spices: Toasting cinnamon and cumin with the onions and garlic releases their oils, intensifying their flavors.
Fit the pan: Choose a skillet that fits the chicken thighs in a single layer. Even if snug at first, they’ll shrink during cooking.
Simmer gently: Once the broth and chicken are combined, keep the heat low to ensure a gentle simmer. This prevents toughness and allows the flavors to meld beautifully.
Control the sauce consistency: If the sauce is too thin when the chicken is fully cooked, remove the chicken and simmer the sauce uncovered on the stovetop or return it to the oven until thickened. Pour the thickened sauce over the chicken before serving.
Skim excess fat: If the sauce appears too fatty due to the chicken skin, skim the excess fat off the top with a spoon.
Master the sear: Heat the skillet thoroughly before adding the chicken to create a flavorful crust and prevent sticking. Avoid overcrowding the pan to ensure proper searing instead of steaming.
Deglazing done right: When deglazing with broth, use a wooden spoon or spatula to scrape up browned bits from the skillet. These add depth and richness to the sauce.
Layer the spices: Toasting cinnamon and cumin with the onions and garlic releases their oils, intensifying their flavors.
Fit the pan: Choose a skillet that fits the chicken thighs in a single layer. Even if snug at first, they’ll shrink during cooking.
Simmer gently: Once the broth and chicken are combined, keep the heat low to ensure a gentle simmer. This prevents toughness and allows the flavors to meld beautifully.
Control the sauce consistency: If the sauce is too thin when the chicken is fully cooked, remove the chicken and simmer the sauce uncovered on the stovetop or return it to the oven until thickened. Pour the thickened sauce over the chicken before serving.
Skim excess fat: If the sauce appears too fatty due to the chicken skin, skim the excess fat off the top with a spoon.
Nutrition
Calories: 565kcal | Carbohydrates: 34g | Protein: 30g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 650mg | Potassium: 849mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1585IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg
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