A one-pan dinner that hits all the right notes. Fruity and peppery, this dish will lighten up your tastebuds. Dried apricots and golden raisins enrich the flavor n the sauce and this dish comes together great with the chicken! Serve over white rice or couscous.


  • 1/4 cup olive oil
  • 6 chicken thighs (boneless & skinless)
  • Salt & pepper to taste
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1/4 cups chicken broth
  • 1/4 teaspoon allspice
  • 1/4 teaspoon red-pepper flakes
  • 2/3 cup dried apricots, quartered
  • 1/2 cup golden raisins
  • fresh chopped parsley for garnish
  • white rice or couscous as side for serving


In a large frying pan, heat olive oil over medium-high heat. Season thighs with salt and pepper on both sides. Saute chicken until browned on both sides, approximately 4 minutes each side. Set chicken aside. Pour out all the oil in the pan except for 1 tablespoon.

Reduce heat to low and add the onion and garlic to the pan. Cook, stirring occasionally until the onion starts to soften, about 3 minutes. Add the broth, allspice, and red pepper flakes. Season with salt and pepper to taste.

Add the chicken back into the pan. Add the apricots and raisins. Bring to a simmer and then reduce the heat. Simmer the dish, partially covered for 20-25 minutes. Serve on a bed of rice and garnish with chopped parsley. Serves 6

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in CHICKEN, ENTREES and tagged , , , . Bookmark the permalink.


  1. roxannerussojonesgmailcom says:

    I am going to try this!

    I am enjoying my new sauté pan!

    Sent from my iPhone


  2. gail schindler says:




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