Skillet Ginger Chicken With Apricots

By Yasmin Fahr

Published February 14, 2024

  • A stainless steel skillet holds gingery chicken with dried apricots, spinach and a showering of mint leaves.
    David Malosh for The New York Times. Food stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(2,428)
Comments
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A simple yet surprising cast of ingredients creates a deeply flavorful one-pot meal made primarily from chicken thighs, white wine, ginger, apricot and spices. It’s reminiscent of long-simmered, well-spiced stewed dishes but comes together quickly. The earthy, warm spices contrast the sweetness of the silky red onions and apricots, which soften and plump in white wine, leaving a pool of flavorful liquid at the bottom of the skillet. Dried figs or prunes would be easy substitutes for the apricots. To take advantage of the fragrant pan sauce, serve with bread, lightly oiled orzo or rice.

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Ingredients

Yield:4 servings

  • 1 tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Kosher salt

  • 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

  • 2 tablespoons olive oil

  • 1 small red onion, halved and thinly sliced

  • 1 cup dried Turkish apricots, halved

  • ¾ cup white wine

  • 2 to 3 packed cups baby spinach

  • 2 packed tablespoons fresh mint or cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 160 milligrams cholesterol; 334 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 2 grams fiber; 667 milligrams sodium; 35 grams protein; 5 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

    In a medium bowl, combine 1 tablespoon of ginger with the cumin, coriander and 1 teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat with the mixture.

  2. Step 2

    Heat the oil in a 12-inch skillet over medium-high until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just softened in texture and color, 3 to 4 minutes. Push the onion slices to the sides of the skillet, then add the chicken so that each piece has contact with the pan. (It’s OK if it’s crowded.) Cook, undisturbed, until the bottom is browned and releases easily from the skillet, 7 to 8 minutes more. Use tongs to flip the chicken and scatter the apricots around the skillet.

  3. Step 3

    Cook until the other side of the chicken is no longer pink, about 2 minutes. Pour in the wine and remaining teaspoon of ginger. Use a spatula or wooden spoon to stir and scrape up anything on the bottom of the pan. Continue to stir to coat everything in the liquid until it’s mostly absorbed with a little pooling at the bottom, the chicken is cooked through and the apricots softened, about 3 minutes more.

  4. Step 4

    Add the spinach, mixing until wilted, about 2 minutes more. Season to taste with salt. Sprinkle with mint and serve.

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Ratings

4 out of 5
2,428 user ratings
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Comments

Jack Davis

This was tasty. My husband loves ginger so I tripled the ginger but I was expecting a stronger flavor. I think I will add a chopped jalapeno with the spinach next time. The wine and apricots are sweet and the spice should balance it more.

Jason H.

I discovered today that adding a tiny bit of toasted sesame oil provides this dish with warmth, depth, and richness. And please remember that toasted sesame oil is like salt: once you add it, it can't be removed. Adding one small drop of toasted sesame oil to a bowl of this dish completes it.

M C Winters

Next time, I'll add some red pepper flakes for a little heat and more salt. Otherwise, delicious. Didn't have spinach so served it over arugula.

Dan G

Just cooked and ate this recipe. Great! Very tasty and satisfying. One problem needed solving: Instructions are to add the chicken pieces to the grated ginger-cumin-coriander-salt mixture and to "coat" the chicken. This mixture yields a paste too thick and dry to coat anything. Solution: add olive oil to the mixture until it is just thin enough, then add the chicken pieces and coat. This worked well.

Sandy

My husband really liked this and wanted to save the leftovers. For me it was too sweet, so I would either cut back the mint, or try cilantro instead. I was easy to make.

Kathy

I'm here to join the handful of folks who said this was just so-so. Not sure what it needed but something about the proportions was off.

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