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.
I cannot thank you enough for this beautiful recipe!!!!
This is a beautiful dish!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This website has been my go-to for weekly meal planning the past couple of years
Looking forward to making this tonight
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
I love this! So easy to throw together.
This stuff is seriously amazing!
Love it! Simple yet delicious. Thank you.
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
Thank you for this recipe.
This looks like an easy recipe and healthy, too.
Loved it. Simple, but very tasty.
I will be trying it
Loved this recipe! Simple and delicious.
This was absolutely delicious!!