Glazed Chicken with Dried Fruit and Parsnips
- Level: Easy
- Yield: Serves 4
- Nutritional Information Per Serving: Calories 757, Total Fat 36g, Saturated Fat 9g, Cholesterol 158mg, Sodium 464mg, Carbohydrates 71g, Dietary Fiber 6g, Protein 38g
- Total Time: 48 minutes
- Preparation: 15 minutes
- Cooking: 33 minutes
- 2 tablespoons extra-virgin olive oil
- 6 medium shallots
- 4 medium-large parsnips, peeled and cut into 1-inch pieces
- 1/3 cup apricot preserves
- 2 tablespoons whole-grain mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 8 medium bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 1/2 cup pitted prunes, coarsely chopped
- 1/2 cup dried apricots, chopped roughly
- 1 tablespoon apple cider vinegar
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- Place a rack in the oven's center and preheat to 425F. Warm the olive oil in a large oven-safe skillet over high heat. Add the shallots and parsnips and saut until golden, shaking the pan occasionally, about 2 minutes.
- In a bowl, whisk together the apricot preserves, mustard, ginger, and cumin. Season the chicken with salt and pepper, then toss the thighs with the apricot glaze until well coated.
- Scatter the dried fruit evenly in the skillet and arrange the chicken thighs, skin-side up, over the fruit. Pour in 1/4 cup water and bring to a boil. Cover and cook on the stovetop until heated through, about 6 minutes. Remove the lid and transfer the skillet to the oven. Roast until the chicken and vegetables are tender and golden, about 20 to 25 minutes.
- Shift the chicken to one side of the skillet. Stir the apple cider vinegar into the pan juices, adding up to 2 tablespoons of water if the sauce seems too thick. Serve directly from the skillet.
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
