David's Recipe for Chicken Thighs with Apricots

Based on a North African recipe which used lamb instead of chicken, raisins instead of apricots, orange blossom water instead of neroli concentrate.... You're beginning to get the picture.

Main Course, American

  • 12 chicken thighs
  • Olive oil for sauteing
  • 1 stick cinnamon, ground
  • 20 dried pitted apricots
  • 20 dried pitted prunes
  • 1/4 cup sliced blanched almonds
  • 2 quarts boiling water
  • 1 coffee spoon neroli concentrate (You could, of course, use a much larger quantity of orange blossom water; I have seen 39:1 mentioned as the proper ratio.)
  1. Brown the chicken thighs on both sides. Set aside.
  2. Cut the prunes and apricots into quarters.
  3. Saute the cinnamon, prunes, and apricots for 5 minutes over a high flame.
  4. Add the almonds.
  5. Saute for another 2 minutes, until the almonds start to change color.
  6. Return the chicken thighs to the pot.
  7. Add the boiling water and reduce to a simmer. Simmer for 20 minutes, mixing occasionally.
  8. Sprinkle in the neroli concentrate, and simmer for another 2 minutes, mixing occasionally.
  9. Serve hot with rice, or even better, allow to cool and serve at room temperature with bread. Do not try to reheat this or to keep it for a long time: the neroli aroma is too volatile.




 
  
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