Glazed Chicken with Dried Fruit and Parsnips

Total Time:
48 min
Prep:
15 min
Cook:
33 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 6 medium shallots
  • 4 medium-large parsnips, peeled and cut into 1-inch chunks
  • 1/3 cup apricot preserves
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 8 medium skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 1/2 cup pitted prunes, roughly chopped
  • 1/2 cup dried apricots, roughly chopped
  • 1 tablespoon apple cider vinegar
Directions
  • Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.

  • Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.

  • Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.

  • Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.

  • Per serving: Calories 757; Fat 36 g (Saturated 9 g); Cholesterol 158 mg; Sodium 464 mg; Carbohydrate 71 g; Fiber 6 g; Protein 38 g

  • Photograph by Antonis Achilleos


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