I like bone-in chicken for its good flavor; the bones impart richness not found in boned chicken breasts. And for this dish, the chicken must stand up to an onslaught of flavors from curry powder, turmeric, chili powder, paprika and apricot preserves as well as dried apricots.
The result? One of my favorite tasty Chicken and Apricots meals!
Spiced Chicken and Apricots Recipe
This mouth-watering dish is slightly sweet, slightly spicy and totally appealing.
Serves 4
8 pieces bone-in chicken, from 1 (4-pound) chicken cut up, or 8 pieces of chicken purchased already cut up
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
1 large onion, chopped (about 2 cups)
3 garlic cloves, finely chopped
1 tablespoon peeled and grated ginger
1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon sweet paprika
1 cup chicken stock, preferably homemade
1/2 cup apricot preserves
1/2 cup chopped dried apricots
1 teaspoon grated orange zest
Juice of 1/2 lemon
2 to 3 tablespoons chopped cilantro, for garnish
Directions:
If using legs and breasts, cut the breasts in half; separate the thigh from the leg by cutting between the joint. Remove the thigh bone, if preferred. Lightly season the eight pieces of chicken with salt and pepper.
Heat 2 tablespoons of the oil in a heavy skillet over high heat just until smoking.
Working in batches, sear the chicken pieces on all sides, 3 to 4 minutes per side. Do not crowd the pan and reserve the seared chicken on a platter.
When the chicken is seared, pour the remaining 2 tablespoons of oil into the pan and cook the onions and garlic over medium-low heat for 2 to 3 minutes. Stir in the ginger, turmeric, curry, chili powder, and paprika.
Return the seared chicken and any accumulated juices to the skillet. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 15 minutes. Adjust the heat up or down to maintain a gentle simmer.
Turn the chicken over, add the apricot preserves, apricots, orange zest, and lemon juice and cook uncovered for about 15 minutes, until the sauce has thickened slightly and the chicken is tender and cooked through. Stir in the cilantro and serve.
