Skillet Ginger Chicken With Apricots
A simple yet surprising cast of ingredients creates a deeply flavorful one-pot meal made primarily from chicken thighs, white wine, ginger, apricot and spices. It’s reminiscent of long-simmered, well-spiced stewed dishes but comes together quickly. The earthy, warm spices contrast the sweetness of the silky red onions and apricots, which soften and plump in white wine, leaving a pool of flavorful liquid at the bottom of the skillet. Dried figs or prunes would be easy substitutes for the apricots. To take advantage of the fragrant pan sauce, serve with bread, lightly oiled orzo or rice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- Kosher salt
- 5 ½pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2tablespoons olive oil
- 1small red onion, halved and thinly sliced
- 1cup dried Turkish apricots, halved
- ¾cup white wine
- 2to 3 packed cups baby spinach
- 2packed tablespoons fresh mint or cilantro leaves
Instructions
Step 1
In a medium bowl, combine 1 tablespoon of ginger with the cumin, coriander and 1 teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat with the mixture.Step 2
Heat the oil in a 12-inch skillet over medium-high until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just softened in texture and color, 3 to 4 minutes. Push the onion slices to the sides of the skillet, then add the chicken so that each piece has contact with the pan. (It’s OK if it’s crowded.) Cook, undisturbed, until the bottom is browned and releases easily from the skillet, 7 to 8 minutes more. Use tongs to flip the chicken and scatter the apricots around the skillet.Step 3
Cook until the other side of the chicken is no longer pink, about 2 minutes. Pour in the wine and remaining teaspoon of ginger. Use a spatula or wooden spoon to stir and scrape up anything on the bottom of the pan. Continue to stir to coat everything in the liquid until it’s mostly absorbed with a little pooling at the bottom, the chicken is cooked through and the apricots softened, about 3 minutes more.Step 4
Add the spinach, mixing until wilted, about 2 minutes more. Season to taste with salt. Sprinkle with mint and serve.