Saffron Apricot Chicken

Saffron Apricot Chicken combines boneless skinless chicken thighs, dried apricots, saffron threads, and low-sodium chicken broth using gentle simmering.

Mealtime: Dinner, Main Course

Cuisine: Middle Eastern

Dietary Preferences: Gluten-Free

Cooking Time: Make-Ahead

Difficulty Level: Intermediate

Seasonal Preference: Romantic

Nutritional Information (per serving)

Ingredients

• 2 lb boneless skinless chicken thighs (900g)
• 1 cup dried apricots, halved (150g)
• 1/2 teaspoon saffron threads
• 3 tablespoons warm water (45mL)
• 1 medium yellow onion, finely chopped (150g)
• 3 garlic cloves, minced (9g)
• 2 tablespoons olive oil (30mL)
• 1/2 teaspoon ground cumin (1g)
• 1/2 teaspoon ground coriander (1g)
• 1/2 teaspoon paprika (1g)
• 1/4 teaspoon black pepper (0.5g)
• 3/4 teaspoon kosher salt (4g)
• 1 1/2 cups low-sodium chicken broth (360mL)
• 1 tablespoon honey (21g)
• 1/4 cup fresh parsley, chopped (15g)

Utensils

• Large skillet or pot
• Small bowl
• Spoon
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Lid for skillet
• Serving platter or bowl

Step by Step Instructions

1. Gently crush the saffron threads, stir them into the warm water, and let them bloom for 10 minutes.
2. Pat the chicken thighs dry and season them with the kosher salt and black pepper.
3. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
4. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate.
5. Add the onion and cook for 4 to 5 minutes, until softened; add the garlic and cook for 30 seconds.
6. Stir in the ground cumin, ground coriander, and paprika for 30 seconds to bloom the spices.
7. Pour in the chicken broth and the bloomed saffron with all of its water, scraping up the browned bits.
8. Add the dried apricots and honey, then return the chicken and its juices to the pan.
9. Cover and simmer gently for 25 to 35 minutes, until the apricots are plump and the thickest chicken thigh reaches 165°F (74°C).
10. Uncover and simmer for 3 to 5 minutes if the sauce needs to reduce, then taste and adjust only the final salt if needed.
11. Finish the Saffron Apricot Chicken with the chopped parsley and serve warm.

Variations & Serving Suggestions

• Replace the 1 cup dried apricots with 1 cup pitted prunes for a deeper fruit flavor.
• Replace the parsley with an equal amount of chopped cilantro or mint, adding it only after cooking.
• Serve with couscous or rice to absorb the saffron-apricot braising liquid.

Enjoy experimenting!