An old Persian recipe for chicken with fruit which I found in Claudia Roden’s “Med”.
Ingredients
- 2 tablespoons sunflower oil
- 2 medium white or yellow onions chopped,(about 14 oz total)
- 6 large bone-in skin-on chicken thighs (about 3 1/2 pounds total)
- Fine sea or table salt
- finely ground black pepper
- 7 oz dried apricots
- 3/4 cup water
- 1 tbsps pomegranate molasses
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- juice of 1/2 lemon
- 2 oz raw pistachios coarsely chopped,
Servings:
Instructions
- In a large saute pan over medium heat, warm the oil until it shimmers. Add the onions, cover and cook, uncovering and stirring often, until soft and golden, about 10 minutes. Transfer the onions to a medium bowl.
- Add the chicken thighs to the pan, skin side down. Season lightly with salt and pepper, cover and cook until the fat has rendered and the skin is well browned, 10 to 15 minutes.
- Turn the chicken over and season lightly with more salt and pepper. Re-cover and cook the other side until browned, about 10 minutes.
- Add the apricots and return the onions to the pan, lifting the chicken pieces so they sit on top of the apricots and onions.
- In a measuring cup, whisk together the water, pomegranate molasses, cinnamon, coriander and lemon juice until well combined. Pour the mixture over the chicken.
- Decrease the heat to medium-low or low, cover and cook at a simmer until the chicken is very tender and cooked through, about 25 minutes, partially uncovering the pan after about 15 minutes to allow some of the liquid to evaporate and the sauce to thicken. (The sauce will get thicker the longer the chicken is simmered uncovered.)
- Remove the skillet from the heat, sprinkle the chicken with the pistachios and serve.
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