INGREDIENTS:
METHOD:
Preheat oven to 400°F.
Heat a large (12 inch) cast-iron skillet over medium-high heat.
Season the chicken on all sides with salt, pepper and sweet paprika.
Add a tablespoon of olive oil to the hot pan.
Sear the chicken thighs on both sides, beginning with skin side down, until golden brown and crispy, about 5 minutes per side.
Remove the browned chicken from the pan and set aside on a sheet tray.
Reduce the heat to medium and add the butter, cooking until melted, followed by the onions and garlic.
Season with a pinch of salt and pepper and sauté until fragrant and slightly softened, about 6 minutes.
Using a wooden spoon, stir in the tamari, apricot preserves, lemon zest, white wine and chopped apricots, making sure to loosen any brown bits from the bottom of the pan.
Simmer for about 6 minutes to let flavors infuse.
Nestle the browned chicken into the sauce.
Place the skillet into the preheated oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.
Serve the chicken over mashed potatoes or cauliflower mash, spoon some of the pan sauce over the top and sprinkle with almond slices, lemon zest and chopped parsley.
Thank you for this recipe.
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
I made this and it was marvelous!
Love it! Simple yet delicious. Thank you.
I'm totally hooked. I will make this often. It is amazing.
I made this dish for dinner tonight and it was excellent.
OMG. Thank you for this recipe, it is wonderful!
What a wonderful inspiration!
Absolutely delicious.
This looks like an easy recipe and healthy, too.
Thanks for the beautiful recipes!
I think this recipe was amazing!