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Title: Skillet Ginger Chicken With Apricots
Categories: Poultry, Herbs, Fruits, Vegetables, Greens
Yield: 4 Servings
1 tb Fresh ginger; +1 ts,
- unpeeled, grated or minced
1 ts Ground cumin
1 ts Ground coriander
Salt
1 1/2 lb Chicken thighs; boned,
- skinned, in 2" pieces
2 tb Olive oil
1 sm Red onion; halved,
- thin sliced
1 c Dried Turkish apricots;
- halved
3/4 c White wine
2 c Baby spinach; up to 3 c,
- packed
2 tb Fresh mint or cilantro;
- packed
In a medium bowl, combine 1 tb of ginger with the cumin, coriander,
and 1 ts salt. Pat the chicken dry, then add to the bowl and toss
to coat with the mixture.
Heat the oil in a 12" skillet over medium-high until shimmering.
Add the onion, season with salt, and cook, stirring occasionally,
until just softened in texture and color, 3 to 4 minutes. Push the
onion slices to the sides of the skillet, then add the chicken so
that each piece has contact with the pan. (It's OK if it's
crowded.) Cook, undisturbed, until the bottom is browned and
releases easily from the skillet, 7 to 8 minutes more. Use tongs to
flip the chicken and scatter the apricots around the skillet.
Cook until the other side of the chicken is no longer pink, about
2 minutes. Pour in the wine and remaining 1 ts of ginger. Use a
spatula or wooden spoon to stir and scrape up anything on the
bottom of the pan. Continue to stir to coat everything in the
liquid until it's mostly absorbed with a little pooling at the
bottom, the chicken is cooked through and the apricots softened,
about 3 minutes more.
Add the spinach, mixing until wilted, about 2 minutes more. Season
to taste with salt. Sprinkle with mint and serve.
Recipe by Yasmin Fahr
Recipe FROM:
https://cooking.nytimes.com
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