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Roasted Chicken Thighs With Tangy Apricots and Carrots



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Amarante




 
 
    
 

Post Sun, Oct 16 2022, 4:19 pm
This was very good and super easy and essentially a one dish meal. Everything except the cooking is done ahead of time and the longer you marinate the tastier the chicken meat becomes so it is great to just prep the night before.

It reminded me a bit of a dish that my aunt but elevated with fresh ingredients. Her recipe consisted of dumping a jar of Russian dressing; a jar of apricot preserves and a package of onion soup mix over chicken parts and baking. The recipe appears in almost every "community" cookbook that I have ever leafed through


Roasted Chicken Thighs With Tangy Apricots and Carrots


this streamlined recipe takes advantage of the best qualities of mayonnaise. Here, serving as both chicken marinade and cooking fat, mayonnaise underpins a sweet and tangy sauce warmed through with chili powder (the spice blend used for chili, not powdered chile peppers). Dried apricots, rehydrated in the pan juices, add delightful morsels of tangy wonder. This recipe features roasted carrots, but you could use any vegetable you like: Sliced red onions and parboiled fingerling potatoes are just a couple of ideas. Serve with white rice or other grains.

INGREDIENTS

Yield: 4 servings

¼ cup apricot preserves

¼ cup mayonnaise

2 tablespoons fresh lemon juice, plus more to taste

1 tablespoon fish sauce
 - sub soy sauce
2 teaspoons chili powder

Kosher salt and black pepper

½ cup dried apricots (about 3½ ounces)
1 pound boneless, skinless chicken thighs, each cut in half

3 to 4 medium carrots, thinly sliced into coins (about 1 pound)

Fresh herbs, such as cilantro, parsley and mint, for topping

Cooked white rice, for serving




PREPARATION


In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon salt and ½ teaspoon pepper until smooth.

Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces.

Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.


When ready to cook, heat the oven to 425 degrees with a rack set in the center position. Line a large sheet pan with parchment.


Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired.

Top with fresh herbs and serve with rice.
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