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Braised Chicken with Apricots and Pistachios

Braised Chicken with Apricots and Pistachios

Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs.

By Calvin CoxApril 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

Ulaş Tekerkaya, chef at Somatçı Fihi Ma Fih restaurant in Konya, Turkey, bases many offerings on his menu on his research into the origins of the Ottoman Empire. This braise was loosely inspired by a rich, elegant chicken dish he prepared for us on a recent visit. Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs. We brown only the skin side of the thighs on the stovetop, then braise them in the oven browned side up so the skin remains crisp. To finish the dish, a little butter rounds out the flavors with its richness and lemon juice and fresh parsley keep the sweetness of the fruits in check. Serve with a simple rice pilaf.

Tip

Don’t discard the juices that accumulate on the plate as the browned chicken waits to be added back to the skillet. Be sure to pour them into the pan after returning the thighs to the pan, as they contribute flavor to the sauce.

Ingredients
  • 2 ½

    pounds bone-in, skin-on chicken thighs, trimmed

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    tablespoon salted butter

  • 3

    medium shallots, finely chopped

  • ¼

    cup dried apricots, thinly sliced

  • ¼

    cup raisins

  • 1

    3-inch cinnamon stick

  • 2

    tablespoons lemon juice

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • ½

    cup roasted pistachios, chopped

Step 1

Heat the oven to 450°F with a rack in the middle position. Season both sides of the chicken with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook, undisturbed, until the skin is crisp and golden brown, 5 to 6 minutes. Using tongs, transfer to a plate skin side up and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.

Step 2

Set the skillet over medium-high, then add the butter and the shallots. Cook, stirring often, until the shallots are softened and beginning to brown, 3 to 4 minutes.

Add the apricots, raisins and cinnamon, followed by 1 cup water, scraping up any browned bits. Return the chicken skin side up to the pan, pour in the accumulated juices and bring to a simmer. Transfer the pan to the oven and cook until a skewer inserted into the largest thigh meets no resistance, 15 to 17 minutes.

Step 3

Remove the pan from the oven (the handle will be hot) and transfer the chicken to a serving platter. Set the skillet over medium-high and bring the braising liquid to a simmer; cook, stirring occasionally, until reduced by half, about 5 minutes.

Stir in the lemon juice and half of the parsley, then taste and season with salt and pepper. Remove and discard the cinnamon, then pour the sauce around the chicken. Sprinkle with the pistachios and remaining parsley.