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.)
- Brown the chicken thighs on both sides. Set aside.
- Cut the prunes and apricots into quarters.
- Saute the cinnamon, prunes, and apricots for 5 minutes over a high flame.
- Add the almonds.
- Saute for another 2 minutes, until the almonds start to change color.
- Return the chicken thighs to the pot.
- Add the boiling water and reduce to a simmer. Simmer for 20 minutes, mixing occasionally.
- Sprinkle in the neroli concentrate, and simmer for another 2 minutes, mixing occasionally.
- 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.