Fruity and peppery, this one-pan chicken dinner will perk up your midweek menu. As the dried apricots and raisins simmer with the chicken, they turn deliciously tender, adding gentle sweetness to every bite. Plus:  More Chicken Recipes and Tips 

Food & Wine
February 2014

Gallery

© Ben Dearnley

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

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  • Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley.

Serve With

Couscous is a natural with this Moroccan-inspired dish.

Suggested Pairing

The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as a Chenin Blanc, Riesling, or Gewürztraminer from California.