Fall appeared in all its glory this past weekend, and it brought with it the desire to cook something for the season. Since T and J were coming for dinner on Saturday night, it was a good excuse to cook up a favorite one-pot meal of chicken fragrant with honey and cinnamon and simmered with apricots and golden raisins.
|Pre dinner nibbles|
|The chicken was served on a platter over couscous and accompanied by a Shiraz|
|And an apple crostata for dessert|
HONEYED CHICKEN WITH RAISINS AND APRICOTS
Adapted from a recipe by All-Clad
1 tablespoon olive oil
Salt and pepper
1 chicken, 3/12-4 lbs., cut into 8 pieces
1 onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon grated ginger
2-3 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
3/4 cup chicken broth
1 cup dried apricots
1/2 cup golden raisins
1 tablespoon butter
1/4 cup sliced almonds
Heat oil in a dutch over medium-high heat. Season chicken with salt and pepper. Brown chicken well, about 5 minutes per side. Remove chicken. (At this point, I remove the skin from the chicken as I do not like the mouth feel of stewed chicken skin. Leaving it on while browning, helps retain its moisture and add flavor.)
Add the onion, garlic and ginger to the pan and saute 2 minutes. Add honey, cinnamon, salt, pepper and turmeric. Stir, adding a small amount of the broth to deglaze the pan. Cook for 30-60 seconds. Return the chicken to the pan and add the rest of the chicken broth. Cover, turn heat to medium low and simmer for 30 minutes. Add apricots and raisins and cook for 30 minutes longer until chicken is done.
Brown almonds in the butter and sprinkle over chicken to serve.
Note: I smelled this recipe being tested three years ago in a department store, and I've been a fan ever since. I often use a larger chicken or add thighs to the recipe. If you choose to do that, the recipe is very forgiving--just add a little more broth and season to taste. Enjoy!