Apricot Chicken and Potatoes
A fragrant one‑pan braise of chicken leg quarters with sweet dried apricots, caramelized onions, and baby potatoes, brightened with orange zest and juice. Finished with toasted pistachios, fresh parsley, and an optional drizzle of date syrup, this dish is perfect for a comforting Shabbat dinner.
Recipe by Zachary Neman· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 4 chicken leg quarters
- 2 tbsp olive oil
- 1 large yellow onion
- 6 garlic cloves
- 12 oz whole dried apricots
- 1 lb small baby potatoes
- 1 tbsp orange zest
- 2 cup orange juice
- 3 cup chicken stock
- 0.33 cup roasted salted pistachios
- 1/4 cup parsley
- date syrup
Spice Rub
- 1 1/2 tbsp Diamond Crystal kosher salt
- 2 tsp ground cumin
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 3/4 tsp ground allspice
- 1 tsp freshly ground black pepper
Instructions
- 1In a small bowl, combine the kosher salt, ground cumin, cinnamon, cardamom, allspice, and freshly ground black pepper to create a fragrant spice rub.
- 2Pat the chicken leg quarters dry, then rub the spice mixture all over each piece, ensuring an even coating. Place the seasoned chicken on a plate, cover loosely, and refrigerate uncovered for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
- 3Preheat the oven to 350°F (347°F).
- 4Heat the olive oil in a large Dutch oven or heavy braiser over medium‑high heat until shimmering.
- 5Add the chicken, skin‑side down, and sear without moving for 7–8 minutes, until the skin is deeply browned and releases easily. Flip the pieces and sear the other side for an additional 2 minutes. Transfer the chicken to a plate and set aside.
- 6Pour off all but 2 tablespoons of the rendered fat, leaving the browned bits in the pot. Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until softened and caramelized.
- 7Stir in the smashed garlic and cook for about 30 seconds, just until fragrant.
- 8Add the whole dried apricots and sauté for 2 minutes, allowing them to blister and develop a light caramel color.
- 9Deglaze the pot with the orange juice, scraping the fond from the bottom with a wooden spoon.
- 10Stir in the chicken stock, orange zest, and the whole baby potatoes. Bring the mixture to a gentle simmer.
- 11Nestle the seared chicken back into the pot, skin‑side up, arranging the pieces so the liquid reaches about halfway up the legs while the skin remains above the surface.
- 12Cover the Dutch oven and transfer it to the preheated oven. Bake uncovered for 45–50 minutes, or until the potatoes are fork‑tender and the chicken easily pulls away from the bone.
- 13If the braising liquid appears thin after baking, remove the pot from the oven and simmer on the stovetop over medium heat until it reduces to a glossy sauce, about 5–7 minutes.
- 14Scatter the roasted salted pistachios and chopped parsley over the finished dish. Drizzle with date syrup, if desired, for a subtle sweet glaze.
- 15Serve the chicken and potatoes directly from the pan, spooning the aromatic sauce over each serving.
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Frequently asked questions
- How long does it take to make Apricot Chicken and Potatoes?
- About 1 hour 15 minutes in total: 20 minutes of prep and 55 minutes of cooking.
- How many servings does this Apricot Chicken and Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Apricot Chicken and Potatoes recipe come from?
- It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.