Chicken With Apricots, Lemon and Saffron

By David Tanis

Published October 10, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
1½ hours
Rating
4(440)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • 6 large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed

  • Salt and pepper

  • ⅛ teaspoon crumbled saffron threads

  • 2 tablespoons lemon juice

  • 1 large onion, diced (about 1 ½ cups)

  • ½ cup tomato purée

  • Pinch of cayenne

  • 1 teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 1 teaspoon green cardamom pods

  • 1 cup white wine

  • 6 ounces dried apricots, about 1 cup

  • 2 small lemons, thinly sliced (do not peel)

  • Cilantro leaves, for garnish

  • Mint leaves, for garnish

  • 2 tablespoons toasted pine nuts, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

31 grams carbs; 189 milligrams cholesterol; 593 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 35 grams fat; 5 grams fiber; 876 milligrams sodium; 35 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.

  3. Step 3

    Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and ¼ cup water. Set aside to steep.

  4. 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.

  5. Step 5

    Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.

  6. 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.)

  7. Step 7

    To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.

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Ratings

4 out of 5
440 user ratings
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Comments

Charles Michener

I've done this recipe (minus the tomato puree) many times, but I do all the braising on top of the stove. I use a pan with a glass lid so I can visually monitor the simmer. I like the chicken to be as crisp as possible, so I brown it with a little Wondra flour, flattening the thighs with a smaller, weighted pan on top. I make sure the braising liquid doesn't cover the skin (onions stay in the liquid, not on top). I remove the lid for the last 5-10 minutes to let the skin dry out a bit.

Stephen8

Is that halved black olives I see?

Liane

I wondered too. However, I have it in process. The stovetop part just renders fat and browns the skin. The braise time shouldn't be an issue based on past experience braising. I wondered at the time when I looked at the recipe, but then I rarely work with skin on thighs . . .

Naptown Reader

I normally like lemon but in this dish, nope. Also, too many apricots, and overall, just not a great flavor profile. As others have noted, make a tangine instead of this.

Ajewel

Glad I read the other comments--I didn't nestle any slices into the sauce and it tastes just right. I used a Dutch oven (required much less work--all cooked in one place). I couldn't locate the cardamom pods so I used powder, used canned tomato sauce because that's what I had. Next time will try tomato paste, and switching the lemon juice with broth but use the lemon slices nestled in sauce 2 add visual appeal. Garlic sounds nice, but wonder if it will change the overall feel of the dish.

LAZ

Used wine instead of lemon juice, lemon slices from 1/2 of 1 large lemon, and 2 T tomato paste instead of puree. Browned chicken 5 min per side, removed pieces, prepped sauce as directed, returned chicken to pan, simmered covered for 30 min. Was quite good. Doesn’t need more lemon slices, but using lemon juice instead of wine with the saffron would probably be fine. Sliced the apricots, which worked well.

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