Recipe: Chicken Stew with Apricots


Chicken Stew with Apricots, Couretesy: www.rachelray.com
Chicken Stew with Apricots, Couretesy: http://www.rachelray.com

I like this recipe because it’s a twist on classic lemon chicken. Instead of lemon, we are using dried apricots and prunes for sweetness, along with orange peel for citrus flavor. 

Ingredients:
8 chicken thighs, bone in, skin on
Salt and freshly ground pepper
2 1/2 cups chicken broth
3/4 cup dried apricots
3/4 cup pitted prunes
1 1-by-2-inch piece of orange peel
2 Tbsp. vegetable oil
1 large onion, finely chopped (about 2 cups)
3 garlic cloves, finely chopped
2 tsp. tomato paste
1 10 ounce box  plain instant couscous

Directions:

  1. Preheat the oven to 350 degrees.
  2. Season the chicken with salt and pepper.
  3. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Reduce the heat and simmer, uncovered, for 15 minutes.
  4. Meanwhile, in a Dutch oven or a deep ovenproof skillet, heat the oil over medium-high heat and brown the chicken in 2 batches, skin side down.
  5. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes.
  6. Remove the chicken to a plate.
  7. Pour off all but about 2 tablespoons of the fat, add the onion and garlic and saute over medium heat until slightly softened, about 2 minutes.
  8. Stir in the tomato paste and cook for 1 minute longer.
  9. Stir in the fruit-and-broth mixture, scraping to loosen any brown bits that have stuck to the bottom or sides of the Dutch oven. Season with salt to taste.
  10. Transfer the thighs and their juices to the broth.
  11. Return to a simmer, then bake, uncovered, for 25 minutes.
  12. About 10 minutes before the chicken is ready, prepare the couscous according to the package instructions.
  13. Spoon the stew over the couscous and serve.

Food Mingle Blog Alternatives and Substitutions:

  • For an entirely different taste, Rachel recommends skipping the dried fruit and using your favorite frozen veggies instead.
  • If couscous isn’t your thing, try using potatoes, rice, or noodles instead.

Yield: 4 servings

Source: http://www.rachelray.com

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