Braised Chicken with Olives & Apricots
I’m back for my February heart healthy recipe series and this one also happens to be a personal favorite. I’ve been making this braised chicken with olives and apricots for years for personal chef clients and it’s absolutely delicious. slow-braised chicken, warming spices, a light citrus & wine broth alongside buttery olives and chewy apricots create a perfect harmony. serve with some steamed rice and everyone will love this new and unexpected favorite.
the inspiration:
I started personal cheffing back in 2010 after finishing culinary school. while I was working in a local restaurant and teaching at my culinary school, I also started personal cheffing. my first and one of my longest clients was a family who was paleo. even though it sounds restrictive, it actually helped me become more creative as a chef I was utilizing real, Whole Foods and relying on seasonal produce and spices to really amp up flavors. this braised chicken dish quickly became a favorite of the entire family. thank you to Sheridan for always trusting me with feeding your family and being one of my very first clients.
braised chicken ingredients:
here is the ingredient line up…
- chicken thighs: chicken thighs work wonders in this dish. I wouldn’t recommend breasts as this method of cooking and braising could overcook them.
- spices: I season the chicken thighs and vegetables with a simple spice blend of smoked paprika, ground coriander, mineral salt, pepper, cinnamon and a touch of crushed red pepper flakes.
- castelvetrano olives: a rich, firm and buttery olive from Sicily.
- dried apricots: I opt for brown dried apricots as they haven’t been treated with sulfur dioxide.
- aromatics: carrots, onion, ginger and garlic flavor the dish.
- white wine: an essential component of the amazing sauce.
- chicken stock: helps concentrate the favorite chicken flavor.
- orange juice: fresh orange juice also perfumes the sauce.
how to make:
begin by mixing together the simple spice rub. in a small bowl, mix together the spices with a fork. next, dry the chicken thighs well and coat them all over with 1/2 of the spice blend. to a hot skillet with a lip, brown the chicken in batches, and set aside on a sheet pan.
to the hot pan of browned bits, add vegetables and saute for a couple minutes. add orange juice, wine and stock to deglaze, carefully scraping any brown bits from the pan.
stir in olives and apricots, then return the chicken to the pan in an even layer, leaving tops exposed. bring liquid to a simmer over medium low heat and let simmer for 25-30 minutes until chicken shreds apart easily with a fork and sauce has reduced. Serve chicken thighs alongside steamed rice with plenty of broth. garnish with fresh mint leaves and enjoy!
menu ideas:
this braised chicken with olives & apricots is a delightful stand alone meal but can be versatile for different occasions:
- weeknight family dinner: serve braised chicken alongside steamed rice cooked in bone broth with turmeric and pastured butter.
- couple dinners party: serve braised chicken alongside Moroccan rice pilaf with my grapefruit avocado salad.
- sunday supper: serve braised chicken alongside warm naan bread with tzatziki, marinated olives and a tomato cucumber salad.
Braised Chicken with Olives & Apricots
Ingredients
- 1 Tablepoon olive oil
- 2.5 pounds boneless skinless chicken thighs (8-10 thighs)
- 1 cup carrots sliced vertically
- 1 cup yellow onion diced small
- 2 inch knob ginger minced finely
- 3 garlic cloves
- ½ cup orange juice
- 1 cup dry white wine
- 1 cup chicken stock
- ½ cup pitted castelvetrano olives sliced vertically
- 1 cup dried apricots roughly chopped
- Fresh mint leaves to garnish
Spice Rub:
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon granulated garlic
- ¾ Tablespoon mineral salt
- 20 grinds of fresh-cracked black pepper
Instructions
- Begin by mixing together the simple spice rub. In a small bowl, mix together the spices with a fork.
- Next, dry the chicken thighs well and coat them all over with 1/2 of the spice blend. Over medium heat, begin warming a large skillet with a lip, for 2-3 minutes. Add oil, then the chicken thighs in a single layer, working in batches. Brown chicken for 2-3 minutes per side, then transfer back to sheet pan. Turn heat down, as needed.
- To the hot pan with browned bits, add prepped vegetables and saute for 2-3. Add orange juice, wine and stock to deglaze, carefully scraping any brown bits from the pan.
- Stir in olives and apricots, then return the chicken to the pan in an even layer, leaving tops exposed.
- Bring liquid to a simmer over medium low heat and let simmer for 25-30 minutes until chicken shreds apart easily with a fork and sauce has reduced.
- Serve chicken thighs alongside steamed rice with plenty of broth spooned atop. Garnish with fresh mint leaves and enjoy!
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