Braised Chicken with Olives & Apricots
This Braised Chicken with Olives & Apricots is flavor forward with a light white wine citrus broth and succulent spice-rubbed chicken thighs.
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!