📝 About This Recipe
This exquisite dish celebrates the golden allure of the apricot, a stone fruit that transforms into a velvety, honey-like nectar when simmered with savory spices. Inspired by North African tagines, the recipe balances the natural tartness of fresh drupes with aromatic ginger, cinnamon, and succulent chicken thighs. It is a sophisticated interplay of textures and flavors, where the crunch of toasted nuts meets the tender, fall-off-the-bone poultry in a vibrant, sunset-hued sauce.
🥗 Ingredients
The Chicken & Aromatics
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into large bite-sized chunks)
- 1 Yellow Onion (large, finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Extra Virgin Olive Oil
The Stone Fruit & Spice Base
- 8-10 pieces Fresh Apricots (pitted and quartered)
- 1/2 cup Dried Apricots (thinly sliced for concentrated sweetness)
- 1.5 cups Chicken Stock (low sodium)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric
- 1 tablespoon Honey (wildflower or orange blossom preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Sea Salt and Black Pepper
Garnish & Texture
- 1/4 cup Slivered Almonds (toasted until golden)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint (torn)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season generously with sea salt, black pepper, and a pinch of cumin. This ensures a better sear and deeper flavor profile.
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2
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer.
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3
Sear the chicken for 5-6 minutes, turning occasionally until golden brown on all sides. Remove the chicken with a slotted spoon and set aside on a plate.
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4
Reduce heat to medium. In the same pan, add the diced onion. Sauté for 4-5 minutes until translucent and soft, scraping up the browned bits (fond) from the bottom of the pan.
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5
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to let the garlic burn.
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6
Add the cinnamon, cumin, and turmeric. Toast the spices with the aromatics for 30 seconds to release their essential oils and intensify the aroma.
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7
Pour in the chicken stock and honey. Whisk gently to combine, then add the dried apricot slices. Bring the liquid to a gentle simmer.
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8
Return the chicken and any accumulated juices to the pan. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20 minutes.
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9
Remove the lid and add the fresh quartered apricots. These are added later to maintain their shape and provide a bright, acidic contrast to the stewed dried fruit.
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10
Continue to simmer uncovered for another 10-12 minutes. The sauce should reduce and thicken into a glossy glaze, and the fresh apricots should be tender but not mushy.
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11
Stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if necessary.
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12
Just before serving, sprinkle the toasted slivered almonds, fresh cilantro, and mint over the top for a burst of color and crunch.
💡 Chef's Tips
Always use a mix of dried and fresh apricots; the dried ones melt into the sauce for body, while the fresh ones provide the 'pop' of stone fruit flavor. If you cannot find fresh apricots (as they have a short season), high-quality frozen halves or even fresh nectarines make an excellent substitute. To toast your almonds perfectly, place them in a dry pan over medium heat for 3-4 minutes, shaking constantly until they smell nutty and turn pale gold. Don't skip the lemon juice at the end; the acidity is crucial to cutting through the sweetness of the honey and fruit.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttery couscous to soak up the golden apricot sauce. A side of roasted heirloom carrots with a dash of harissa complements the North African spices beautifully. Pair with a crisp, chilled Viognier or a dry Riesling to echo the stone fruit notes in the dish. A dollop of Greek yogurt or labneh on the side provides a cooling, creamy element that balances the warmth of the ginger.