Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Braised Chicken with Apricots and Pistachios
Ulaş Tekerkaya, chef at Somatçı Fihi Ma Fih restaurant in Konya, Turkey, bases many offerings on his menu on his research into the origins of the Ottoman Empire. This braise was loosely inspired by a rich, elegant chicken dish he prepared for us on a recent visit. Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs. We brown only the skin side of the thighs on the stovetop, then braise them in the oven browned side up so the skin remains crisp. To finish the dish, a little butter rounds out the flavors with its richness and lemon juice and fresh parsley keep the sweetness of the fruits in check. Serve with a simple rice pilaf.
4 to 6
Servings
Tip
Don’t discard the juices that accumulate on the plate as the browned chicken waits to be added back to the skillet. Be sure to pour them into the pan after returning the thighs to the pan, as they contribute flavor to the sauce.
50 minutes
Ingredients
-
2½
pounds bone-in, skin-on chicken thighs, trimmed
-
Kosher salt and ground black pepper
Directions
-
01Heat the oven to 450°F with a rack in the middle position. Season both sides of the chicken with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook, undisturbed, until the skin is crisp and golden brown, 5 to 6 minutes. Using tongs, transfer to a plate skin side up and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.
Reviews
August 4, 2022
Made it into my wife’s top 10 recipes
I bastardized this recipe and it turned out fantastic. I doubled the shallots and fruits, and pressure cooked it for 13 minutes instead of baking. Make sure to heavily season the chicken and shallots. I then strained the liquid and added water to equal 720g. Brought that to a boil and added 360g rice, and the reserved shallot/fruit mixture, and then cooked it for 20 min. Let the rice rest for 5 min before removing the lid. You’re all welcome.
May 23, 2022
super yummy and easy
Even my 8 year old son loved it severed it with vermicelli rice and Lebanese green beans, a great meal
October 29, 2025
Difficult to print
You changed how you print these and I wish I can turn off images & other things like I use to as this is now 5 pages to print! I Have made this before and I like it.
January 15, 2023
Easy and delicious
This was simple, quick, and very good. Not a lot of complicated spices, just a few ingredients that I usually don’t cook with to give it really different flavor. My only change was that I cooked it about 10 min longer, used chicken stock instead of water, served with rice pilaf… it’s a keeper.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
