Welcome to a recipe that perfectly balances savory and sweet! This dish of Chicken Thighs with Prunes and Dried Apricots is a journey of flavors, reminiscent of Middle Eastern and Mediterranean cuisines where fruit is often paired with meat to create a rich, complex taste. The chicken becomes incredibly tender and juicy as it braises in a fragrant sauce, while the dried fruits plump up, adding bursts of sweetness. It's an elegant yet surprisingly simple dish, perfect for elevating a weeknight dinner or impressing guests at a special gathering.
Chicken thighs with prunes and dried apricots.
Ingredients for Chicken Thighs with Prunes and Dried Apricots
- 6 chicken thighs
- 50 g dried apricots
- 50 g prunes
- 100 g sweet white onion
- 2 cloves of garlic
- 2 chili peppers (fresh or dried)
- 3 cm piece of ginger root
- coriander, thyme, allspice, paprika, red pepper, turmeric
- 100 ml dry white wine and water
- salt to taste
How to Cook Chicken Thighs with Prunes and Dried Apricots
Rinse the chicken thighs under cold water and pat them dry with a paper towel. Try to wrap the skin around the thigh so that the meat is enclosed within it.
Rinse the chicken thighs under cold water.
Place the prepared chicken thighs on a hot skillet.
Let's prepare the seasonings.
Heat a large, deep, heavy-bottomed skillet over high heat. There’s no need to grease the skillet with fat or oil; plenty of fat will render from the chicken. Place the prepared chicken thighs onto the hot skillet. Fry on high heat. Do not turn or move the chicken until the skin is golden brown and crispy.
Prepare the seasonings. Pour boiling water over the prunes and dried apricots for a couple of minutes, then rinse them in a colander. Cut the prunes and dried apricots in half. Slice the sweet white onion into thin strips (feathers). Mince the garlic cloves. Crush one teaspoon of coriander seeds in a mortar and pestle. Peel the ginger root with a vegetable peeler and grate it on a fine grater.
Add the sliced white onion to the skillet.
Add the sliced dried apricots and prunes.
Add the grated ginger and minced garlic.
After about 7 minutes, flip the chicken thighs and add the sliced white onion to the skillet. Continue to fry everything together.
Add the sliced dried apricots and prunes.
Add the grated ginger and minced garlic.
Deglaze the skillet by pouring in the dry white wine.
Deglaze the skillet by pouring in the dry white wine. Instead of white wine, you can use apple cider or homemade apple cider vinegar.
Add the spices.
Pour in 200 ml of boiling water.
Bring to a boil over high heat.
Add the spices. Use half a teaspoon each of ground allspice and red pepper, one teaspoon each of ground turmeric and sweet red paprika, and one teaspoon of dried thyme.
Pour in 200 ml of boiling water. Bring to a boil over high heat. At this stage, season with salt to your taste.
Preheat the oven to 165°C (330°F). Place the skillet with the chicken into the preheated oven and leave it for 40 minutes. The chicken should braise slowly, so don’t overheat the oven, ensuring the meat remains juicy.
During cooking, you can baste the chicken thighs with the rendered fat from the sauce.
During the cooking process, you can baste the chicken thighs with the rendered fat from the sauce. Simply use a silicone or pastry brush. Remove the chicken thighs from the oven and serve hot. I recommend serving with fluffy white rice on the side.
And there you have it – a stunning dish of chicken thighs that's bursting with flavor and aroma. The beauty of this recipe lies in its rich, layered sauce, which pairs wonderfully not only with fluffy rice but also with couscous or creamy mashed potatoes to soak up every last drop. Feel free to store any leftovers in an airtight container in the refrigerator; the flavors often meld and become even more delicious the next day! We hope you enjoy making and sharing this delightful meal with your loved ones.
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