Chicken Thighs With Fennel And Dried Apricots Recipes

CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS

Steps:

• Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat 1 tablespoon oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Add remaining 1/2 tablespoon oil to skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.

CHICKEN WITH APRICOTS, LEMON AND SAFFRON

Steps:

• 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.)
• 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.
• Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
• 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.
• Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
• 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.)
• To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.