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