I have made some changes, like adding rice for the last stage, making it a kind of arroz con pollo. The biggest task in this recipe is browning the chicken, which I find is hard to do. But, it pulls the juices into the pan for the sauce and, I think, prevents the chicken from getting soggy?
2 onions, chopped
8 bone-in, skin-on chicken thighs (they are usually sold six to a package. 8 barely fit in a big skillet.)
Salt and freshly ground black pepper
7 oz soft dried apricots, chopped
1 t ground cinnamon
1 t ground coriander
1 T pomegranate molasses
Juice of 1/2 lemon
optional: 3/4 c. of rice plus extra water
Generous 1/2 cup pistachios, coarsely chopped
1. Warm the sunflower oil in a large sauté pan (with a lid) over low heat. Add the onions and cook, with the lid on, stirring often, for about 10 minutes, until soft and golden.
2. In a second saute pan, with a lid, put the chicken thighs into the pan, skin-side down, add salt and pepper and cook over medium heat, with the lid on, for about 10 minutes, until the skin releases its fat and the chicken pieces are well browned. Turn them over and cook the other side for 10 minutes, until browned, adding more salt and pepper.
3. Add the apricots and add the onions to the pan, lifting the chicken pieces so that they sit on top of the apricots and onions.
4. Measure 3/4 cup water into a liquid measuring cup, stir in the cinnamon, coriander, pomegranate molasses and lemon juice and pour over the chicken.
Generous 1/2 cup pistachios, coarsely chopped
1. Warm the sunflower oil in a large sauté pan (with a lid) over low heat. Add the onions and cook, with the lid on, stirring often, for about 10 minutes, until soft and golden.
2. In a second saute pan, with a lid, put the chicken thighs into the pan, skin-side down, add salt and pepper and cook over medium heat, with the lid on, for about 10 minutes, until the skin releases its fat and the chicken pieces are well browned. Turn them over and cook the other side for 10 minutes, until browned, adding more salt and pepper.
3. Add the apricots and add the onions to the pan, lifting the chicken pieces so that they sit on top of the apricots and onions.
4. Measure 3/4 cup water into a liquid measuring cup, stir in the cinnamon, coriander, pomegranate molasses and lemon juice and pour over the chicken.
5. Optional: add 3/4 c. rice plus the appropriate amount of liquid (can be a little less than for just cooking rice, since you're also adding the 3/4 c water in Step 4.
Cook, covered, over low heat for 25 minutes, until the chicken is very tender and cooked through and the liquid is reduced.
5. Serve the chicken sprinkled with the pistachios. It's not super-colorful but very, very delicious!
5. Serve the chicken sprinkled with the pistachios. It's not super-colorful but very, very delicious!
