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Sweet and savory flavors are at the heart of many Persian-style dishes, especially those that pair dried fruits with nuts. This chicken with apricots takes that idea in a different direction from most recipes you’ll find online. Instead of relying on sugary apricot preserves, this version simmers dried apricots with savory aromatics, warm spices, and lemon to create a rich, balanced sauce. Pistachios add texture and a nutty finish that plays beautifully against the fruit.
The recipe calls for chicken thighs, which are quick to cook yet incredibly moist. A homemade spice blend layered with turmeric, cumin, cinnamon, and cayenne gives the dish warmth and depth without overwhelming the palate. You’ll likely have some of the blend left over, making it easy to bring these flavors to a second meal with minimal effort.
Featured Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN THIGHS: Boneless skinless chicken thighs are ideal here because they stay moist during quick cooking and soak up the warm spices beautifully. Trim any visible fat before cutting to keep the dish from becoming greasy.
DRIED APRICOTS: Dried apricots are the heart of this dish, providing gentle sweetness and a tender texture that balances the spices. Choose plump ones, and if they seem too firm, a quick soak in hot water softens them right up.
PISTACHIOS: Pistachios bring a buttery crunch and a hint of richness that ties in well with the Middle Eastern flavors. If you’re using raw nuts, toast them lightly first to bring out their flavor and keep them crisp.
LEMON ZEST AND JUICE: A finishing touch of lemon zest and juice adds brightness and cuts through the richness of the chicken and nuts. Always zest before juicing, as it’s cleaner and ensures you get full use of the fruit.
Prep Overview
How to Make Chicken with Apricots and Pistachios
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To make this chicken with apricots and pistachios, you’ll start by mixing up a warm, fragrant spice blend. Then, quickly sear the chicken just until it loses its pink color.
After that, sauté the onions until soft, stir in the garlic and spices, and let them bloom in the pan. A splash of broth helps loosen up the flavorful bits before you stir in the apricots and pistachios.
Once everything’s in the pan, the chicken goes back in to simmer gently until fully cooked. A final stir of butter, lemon zest, and juice brightens the whole dish and balances the sweetness from the apricots.
Spoon it over couscous or rice, and if you like, finish with a little plain yogurt on top.
Sweet Meets Savory: More Recipes to Try
Looking for more recipes that strike a delicious balance between sweet and savory? Try our Pork Medallions with Chunky Pineapple Rum Sauce for a tropical twist, or explore fall flavors with these Pork Chops with Pears and Blue Cheese. For something shareable, our Fig, Brie, and Prosciutto Flatbread makes an ideal appetizer or light meal. And if you love a hint of spice, don’t miss the rich, warming, and balanced Pork Medallions with Chunky Apple Curry.
Special Note
Our recipe for chicken with apricots is adapted from The Silk Road Gourmet by Laura Kelley, a cookbook that explores the cuisines born along the famed ancient Silk Road trade route. The author has recreated recipes from Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India, and Sri Lanka, making them easy to prepare in Western kitchens.
Chicken with Apricots and Pistachios
Ingredients
- 1-1/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup dried apricots, roughly chopped
- 1/2 cup pistachio nuts, shelled (see notes)
- 1 tablespoon butter
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
For the spice blend:
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne, or more to taste
- Freshly ground black pepper
Instructions
- Make the spice blend by combining the salt, sugar, turmeric, coriander, cumin, cinnamon, cayenne and a few grinds of black pepper in a small bowl. Set aside.
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the chicken and sauté until no longer pink on the outside, 2 minutes. Using a slotted spatula, transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the pan along with the onion and sauté until soft and translucent, 3 to 4 minutes. Add garlic and 1 tablespoon of the spice blend and continue cooking until the garlic softens and the spices are fragrant, 1 to 2 minutes longer.
- Deglaze the pan with 2 tablespoons of the chicken broth, scraping up any browned bits that may have accumulated on the bottom. Stir in the remaining broth, then add the apricots and pistachios.
- Return the chicken to the pan and simmer until it's cooked through, 3 to 4 minutes.
- Stir in the butter, lemon zest, lemon juice and cayenne. Cook 1 minute more, taste and add more cayenne if desired.
- Serve over couscous or steamed rice and spoon the sauce over the top. You can also add a dollop of plain yogurt if desired.
Notes
About the Spice Blend
You may have a small amount of the spice blend left over, depending on your taste. Store any extra in an airtight container at room temperature for up to 1 month. It’s excellent for seasoning roasted vegetables, chickpeas, or grilled meats. Recipe adapted from “The Silk Road Gourmet” by Laura Kelley © iUniverse 2009Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like this recipe but needs 3x more liquid, especially with couscous.
I really like the spices, apricots, and lemon flavors in this recipe. I skipped the couscous and served it with toasted naan. It was great that way
Hi Chloe,
The naan sounds like a great accompaniment to the flavors in this chicken dish. Thanks for sharing.
I thought it was delicious. Pretty fast to make, as well. I used boneless skinless chicken legs instead, but other than that followed the recipe as written Very fragrant. My only suggestion is that if you have raw pistachios, toast them before adding for the most flavor.
I thought it was delicious. Pretty fast to make, as well. I used boneless skinless chicken legs instead, but other than that followed the recipe as written Very fragrant. My only suggestion is that if you have raw pistachios, toast them before adding for the most flavor.
Hi Susan,
I’m glad you liked the recipe. It has such a nice combination of spices. You are right about the pistachios too. I am adding that to the recipe notes. Thanks for the suggestion!