Chicken Thighs with Dried Fruit
Chicken Thighs with Dried Fruit
This chicken makes an easy weeknight dinner, especially when served with rice on the side. That said, it’s tasty enough to be suitable for any dinner party. The sauce is delightful, and it rehydrates the dried fruit in a way that will have you searching the pan for any pieces of fruit left behind.
Ingrediënten
Serves 4
- 4 bone-in skin-on chicken thighs
- Salt
- All-purpose flour
- Extra-virgin olive oil
- 1 white onion medium diced
- 1 clove garlic chopped
- 1 cinnamon stick
- 1 bay leaf
- ½ cup sweet Muscat wine
- ½ cup Chicken Stock this page, Chickpea Stock (this page), or water
- ¼ cup white wine vinegar
- 2 ounces dried mango
- ¼ cup golden raisins
- 12 dried apricots
- ¼ cup whole blanched almonds lightly toasted (see this page)
- ¼ cup blanched hazelnuts halved and lightly toasted (see this page)
- 2 teaspoons pine nuts lightly toasted (see this page)
- 12 seedless green grapes
Instructies
- It helps to know: If you can’t find blanched (unpeeled) hazelnuts, toast them whole and then rub them together in a clean kitchen towel to remove the skins.
- Season the chicken thighs on each side with a healthy pinch of salt, then coat each thigh with flour.
- In a large pan on medium heat, add enough olive oil to cover the bottom in a thin film.
- When the oil is hot, place the thighs in the pan, skin-side down, and cook, nudging every so often to prevent sticking, until the skin turns golden brown, 10 to 12 minutes.
- Flip the chicken, add the onion, and cook until the onion is softened, about 5 minutes.
- Add the garlic, cinnamon stick, and bay leaf and stir to combine.
- Cook until the garlic softens, 2 to 3 minutes.
- Add the wine, turn the heat to high, and cook until the wine is almost completely evaporated.
- Add the stock and vinegar and bring the mixture to a simmer.
- Add the dried mango, raisins, apricots, and the toasted nuts, and turn the heat to low.
- Cover the pot with the lid slightly ajar to allow steam to escape.
- Simmer for 10 minutes.
- Add the grapes and simmer until the chicken is cooked through, about 15 minutes.
- To serve, transfer the chicken to serving plates, scooping up plenty of the juices and spooning the fruit and nuts over the top.
