Chicken in apricot glaze with parsnips and dried fruits
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 757, total fat 36 G., saturated fats 9 G., proteins 38 G., carbohydrates 71 G., fiber 6 G., cholesterol 158 mg, sodium 464 mg, sugar 0 G.
Calories 757, total fat 36 G., saturated fats 9 G., proteins 38 G., carbohydrates 71 G., fiber 6 G., cholesterol 158 mg, sodium 464 mg, sugar 0 G.
This dish is a perfect combination of vegetables, meat, and dried fruit. The flavor is multifaceted, sweet and spicy—perfect for a weekend dinner. The chicken and vegetable side dish are cooked in one pan, first on the stovetop, and then baked in the oven. So, choose a suitable ovenproof pan. The glaze for the chicken thighs is made with apricot jam, mustard, ginger, and cumin. After baking, it turns into a delicious, sticky crust with savory notes. The vegetable side dish includes parsnips and shallots—a healthier alternative to the usual potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 medium bone-in chicken thighs with skin
- 2 tbsp. l. olive oil
- 6 medium shallots
- 4 medium parsnips, peeled and cut into 2.5cm pieces
- 1/3 cup apricot jam
- 2 tbsp. grainy mustard
- 1 teaspoon ground ginger
- 0.5 tsp ground cumin
- 0.5 cup pitted prunes, coarsely chopped
- 0.5 tbsp. dried apricots, coarsely chopped
- 1 tbsp. apple cider vinegar
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Recipes with similar ingredients: chicken thighs, prunes, dried apricots, parsnip root, Apricot jam, whole grain mustard, ground ginger, cumin
Cooking the dish according to the recipe:
- Position the oven rack in the middle and preheat to 220°C (425°F). Heat the olive oil in a large oven-safe skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, for 2 minutes.
- In a bowl, combine apricot jam, mustard, ginger, and cumin. Season the chicken with salt and black pepper and toss with the apricot glaze.
- Scatter the dried fruit in the skillet. Place the chicken on top, skin side up. Add 1/4 cup water and bring to a boil. Cover and simmer until heated through, 6 minutes. Then remove the lid and transfer the skillet to the oven. Bake until the chicken and vegetables are tender and golden, 20-25 minutes.
- Push the chicken to the sides of the pan and stir the vinegar into the juices at the bottom of the pan (add up to 2 tablespoons of water if the sauce is too thick). Serve straight from the pan.
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