I’ve found the perfect dinner! It’s Apricot Chicken with Rosemary and Lemon Zested Yogurt.
Looking for a delicious way to use apricots? How about a simple way to wow your next dinner guests? Is your family nagging you for something different? Look no further!
I have memories of biting into the tangy stone fruit during Syrian summers. They were crisp, sweet and juicy, and by far the best apricots I’ve ever had. I’ve been trying so hard to replicate the flavors I remember from my childhood, but nothing ever really comes close. Maybe the fruit was actually much better back then, or maybe it’s just nostalgia. Either way, I still love biting into the flesh of an in-season apricot, and more recently, I’ve discovered cooking with apricots!
The second I saw stone fruits in the market this season, my brain started thinking about what I can whip up next. Thanks to the Moroccans, I already knew that apricots and chicken go together. And just with a little bit of extra research, I decided I had to include rosemary to give it a piney element. The cardamom, coriander and Aleppo pepper bring the whole dish down to earth. The lemon-zested Greek yogurt ties everything together.
If you want to Moroccan-ify the dish a bit, feel free to substitute cinnamon stick or 2 for the rosemary. Both versions are so tasty!
I hope you give this recipe a try! If you do, don’t forget to put it in the comments and tag @omayahatassi and #omayahcooks on Instagram. I love to see your creations!
Apricot Chicken with Rosemary and Lemon Zested Yogurt
Ingredients
- 1 kg (2 lbs) skinless chicken thighs
- 2 tsp salt, plus more to taste
- 1 tsp black pepper
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cardamom pods
- 1 rosemary sprig
- 1 tsp Aleppo pepper flakes
- 1 tsp ground coriander
- 7 fresh apricots, halved and pitted
- 1 c apple cider vinegar
- 1/2 c Greek yogurt
- 1 lemon, zested
- 1/4 c pistachios, chopped finely
- 4 mint sprigs, chopped
- Pita bread or rice for serving
Instructions
- Season chicken generously with salt and pepper. Place a large dutch oven over high heat and preheat. Add oil then brown chicken in batches, about 2-3 minutes. Reserve on a plate.
- Reduce heat to medium and add onion. Add more oil if necessary. Cook, stirring frequently, until lightly caramelized, about 8-10 minutes. Add garlic and stir constantly until fragrant, about 30 seconds. Add rosemary, cardamom, coriander and Aleppo pepper and continue stirring for another 30 seconds or so. Add apricot halves and toss for about 2 minutes. Add 1/2 c apple cider vinegar, scraping the bottom to deglaze. Once the liquid has evaporated, add the other 1/2 c apple cider vinegar, return chicken to the pot and cover. Reduce heat to medium-low and simmer for about 20-30 minutes or until chicken is cooked through and apricot has released its juices.
- Meanwhile, combine the yogurt and lemon zest in a small bowl and set aside.
- Check temperature of the chicken to see it has reached 165° F/73° C. If you find it too soupy, reduce liquid by about 1/2, about 5 minutes.
- Remove pot from heat and rest for about 3-5 minutes. Transfer to serving platter and top with chopped pistachios and mint. Serve lemon-zested yogurt and pita bread or rice on the side.
- Can be made up to 6 hours ahead, reheat before serving. Stays good in the fridge up to 4 days.