Another recipe from Claudia Roden, who, was intrigued by a chicken dish with apricots and pistachios. The chicken fat renders as the chicken cooks, creating a rich onion and apricot flavored sauce.
We served it with saffron rice and crusty bread.
INGREDIENTS
2 tablespoons sunflower oil
2 medium onions chopped
6 large bone-in skin-on chicken thighs
sea salt
Finely ground black pepper
200g soft dried apricots
175ml water
1 tablespoon pomegranate molasses
1 teaspoon ground cinnamon
1 teaspoon ground coriander
Juice of 1/2 lemon
60g raw pistachios, coarsely chopped
METHOD
In a large saute pan over medium heat, warm the oil until it shimmers. Add the onions, cover and cook, uncovering and stirring often, until soft and golden, about 10 minutes. Transfer the onions to a medium bowl.
Add the chicken thighs to the pan, skin side down. Season lightly with salt and pepper, cover and cook until the fat has rendered and the skin is well browned, 10 to 15 minutes. Turn the chicken over and season lightly with more salt and pepper. Re-cover and cook the other side until browned, about 10 minutes.
Mix in the apricots and return the onions to the pan, lifting the chicken pieces so they sit on top of the apricots and onions.
In a bowl, whisk together the water, pomegranate molasses, cinnamon, coriander and lemon juice until well combined. Pour the mixture over the chicken.
Decrease the heat to low, cover and cook at a simmer until the chicken is very tender and cooked through, so that an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 25 minutes, partially uncovering the pan after about 15 minutes to allow some of the liquid to evaporate and the sauce to thicken.
Remove the skillet from the heat, sprinkle the chicken with the pistachios and serve.
Original Recipe Claudia Roden
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