Apricot Chicken recipe
This is a great way to enjoy fresh, in-season apricots. This dish is a delicious way to impress your dinner guests, or give your family something new.
INGREDIENTS
- 1kg (2 lbs) skinless chicken legs
- 2 teaspoons salt and more for a delicious
- 1 tsp black pepper
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cardamom pods
- 1 rosemary sprig
- 1 tsp Aleppo pepper flakes
- 1 teaspoon ground coriander
- 7 fresh Apricots, Halved and Pitted
- 1 c apple cider vinegar
- 1/2 c Greek yogurt
- 1 lemon, zested
- 1/4 c chopped pistachios
- 4 mint sprigs, chopped
- Pita bread and rice to serve
INSTRUCTIONS
- Season the chicken with salt and pepper. Preheat a large Dutch oven on high heat. After the oil has melted, brown the chicken in small batches for about 2 minutes. Place on a plate.
- Turn heat down to medium-low and add the onion. If necessary, add more oil. Cook stirring often until the oil is lightly caramelized. This should take between 8-10 minutes. Stir in the garlic, and continue to stir until fragrant, approximately 30 seconds. Stir in rosemary, coriander, Aleppo pepper, and cardamom. Continue stirring for about 30 seconds. Toss in the apricot halves. To deglaze the pan, add 1/2 cup apple cider vinegar. After the liquid has evaporated, add 1/2 cup apple cider vinegar to the pot. Cover the chicken with the lid. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is tender and the apricot juices have been released.
- In the meantime, whisk together yogurt and lemon zest in a small bowl. Set aside.
- Make sure the temperature of your chicken is at 165°F/73°C.
- Allow the pot to cool for 3-5 minutes before removing it from the heat. Transfer to a serving platter. Sprinkle with mint and chopped pistachios. Serve the lemon-zested yogurt with pita bread or rice.
- You can make up to 6 hours in advance. Once you are ready to serve, heat it up before serving. Keeps well in the refrigerator for up to four days.