This chicken dish is a show stopper. In one bite you’ll get a sweet-savory-crunchy-burst of flavor. The steps may seem cumbersome, but after you taste the finished dish....you’ll not raise an eyebrow.
Check out the instructions for adequate timing...this will serve 4-6.
Serve over steamed kale, it lends a simple slate to the flavor melody. Or simply with a large spoon to scoop up the broth.
Create marinade for chicken. Mix together garlic, cilantro, parsley, paprika and ginger. Add a pinch of salt, 2 tbsp olive oil and 1 tbsp of water. Mash everything together with the back of a wooden spoon.
Evenly coat chicken in marinade, either by placing everything together in a large ziploc or glass dish.
Allow to marinate for 2 hours or overnight in the fridge.
When ready to cook chicken, using a Dutch oven or large heavy bottom pot with lid, heat over med-hi heat.
Add to it the onions and butter. Scatter chicken thighs and any excess marinade over onions. As the onions cook down, flip chicken, until onions become translucent.
Add 1/4 of chicken broth to pot, and turn down heat to med-lo. Cover pot with lid, but keep it propped open allowing the steam to escape. Cook for about 45 minutes, occasionally flipping chicken, until chicken is cooked thru.
While chicken is cooking, make the apricot syrup and candied walnuts;
In a small saucepan heat apricots, cinnamon stick, water and honey to a simmer. Allow liquid to simmer down to about 2 tbsp of liquid. About 10-12 minutes. Remove cinnamon stick and let cool.
For walnuts; In a non stick skillet, heat butter, walnuts and honey. Stir and cook until walnuts are toasted and coated. Remove from heat and place in a single layer on parchment paper to cool.
When chicken is done cooking, add apricot syrup and apricots to pot. Let it cook together for about 10 minutes. Taste broth and season with salt if need be.
When serving scatter walnuts and fresh cilantro over the chicken.
0 servings