Description
Apricot Chicken with Olives is a flavorful dish featuring tender chicken thighs cooked with sweet dried apricots and briny olives, creating a perfect balance of savory, sweet, and tangy flavors in a simple one-pan meal.
Ingredients
4 chicken thighs, skin-on and bone-in
1 cup dried apricots, chopped
½ cup green olives, pitted and halved
1 medium onion, diced
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 cup chicken broth
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon honey (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Season chicken thighs with salt and pepper. Sear skin-side down for 5–7 minutes until browned. Flip and cook another 5 minutes. Remove chicken and set aside.
- Add diced onion to skillet and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute.
- Stir in apricots, olives, thyme, and rosemary until combined.
- Pour in chicken broth and honey (if using), scraping up browned bits from pan.
- Return chicken thighs skin-side up to the skillet, nestling over fruit mixture.
- Transfer skillet to oven and bake for 25–30 minutes, until internal temperature reaches 165°F (74°C).
- Remove from oven, let rest briefly, and garnish with fresh parsley. Serve warm.
Notes
Substitute apricots with dried figs or dates.
Use fresh herbs for brighter flavor.
Add chopped almonds or pistachios for crunch.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently on stove or in oven.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
