Chicken with Apricots and Pistachios
Chicken with apricots gets a Middle Eastern twist in this easy one-pan recipe. Sweet-tart dried apricots, crunchy pistachios, and a fragrant spice blend come together in a dish that’s ideal with couscous, rice, or a dollop of yogurt.
Servings: 4 servings
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
Calories: 307 | Total Fat: 22g | Cholesterol: 34mg | Sodium: 645mg | Carbohydrates: 21g | Fiber: 4g | Sugar: 13g | Protein: 10g