Chicken With Apricots, Lemon and Saffron
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
- Total:
- Serves: 4 persons
Ingredients
- 6large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed
- Salt and pepper
- ⅛teaspoon crumbled saffron threads
- 2tablespoons lemon juice
- 1large onion, diced (about 1 1/2 cups)
- ½cup tomato purée
- Pinch of cayenne
- 1teaspoon coriander seeds
- 1teaspoon fennel seeds
- 1teaspoon green cardamom pods
- 1cup white wine
- 6ounces dried apricots, about 1 cup
- 2small lemons, thinly sliced (do not peel)
- Cilantro leaves, for garnish
- Mint leaves, for garnish
- 2tablespoons toasted pine nuts, for garnish (optional)
Instructions
Step 1
Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)Step 2
In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.Step 3
Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.Step 4
Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.Step 5
Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.Step 6
Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)Step 7
To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.