Apricot Chipotle Chicken: Fresh Apricots

Cut fresh apricots in half and remove the seeds.

Season 4 chicken thighs with salt, pepper, coriander, paprika, onion powder, garlic powder, oregano, and sage on both sides.

Set the seasoned chicken aside.

Slice an onion into julienne strips.

Smash and mince 2 cloves of garlic.

Roughly chop fresh parsley and set aside.

Sear the chicken thighs skin side down in a pan.

Flip the chicken thighs to sear the other side.

Remove the chicken from the pan.

Add sliced onions to the pan and sauté until translucent.

Add minced garlic and halved apricots to the pan and sauté with a bit more olive oil.

Deglaze the pan with a splash of Brandy.

Add 1 cup of chicken stock to the pan.

Crush Chipotle peppers in a mortar and pestle and add to the pan.

Add apricot preserves to the pan for sweetness and glaze.

Return the chicken thighs to the pan skin side up along with any juices from the plate.

Place the pan in a 350°F oven and bake for 20 to 25 minutes until the chicken is cooked through and the sauce thickens.

Check the sauce; if not thick enough, reduce it on the stove.

Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Allergens