We made this dish of Chicken With Apricots, Lemon and Saffron. The magic didn't work for us. If you happen to make it let us know what you think.
Chicken With Apricots, Lemon
and Saffron
New York Times
Here is a spice-perfumed
braised chicken dish that is greater than the sum of its parts, with complex
flavor that belies the ease of preparation. As a bonus, you can prepare it up
to 2 days in advance, since it reheats beautifully.
Ingredients
6 large
bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed
Salt and pepper
⅛ teaspoon
crumbled saffronthreads
2 tablespoons lemon
juice
1 large onion,
diced (about 1 1/2 cups)
½ cup tomato
purée
Pinch of cayenne
1 teaspoon coriander
seeds
1 teaspoon fennel
seeds
1 teaspoon
green cardamom pods
1 cup white
wine
6 ounces
dried apricots, about 1 cup
2 small lemons,
thinly sliced (do not peel)
Cilantro leaves, for garnish
Mint leaves, for garnish
2 tablespoons
toasted pine nuts, for garnish (optional)
Preparation
1. Season chicken generously on both sides with salt and
pepper. (If time permits, do this an hour before cooking or up to 24 hours in
advance. Keep refrigerated, but remove from refrigerator 1 hour before
cooking.)
2. In a large skillet over medium heat, place chicken
pieces skin-side down in one layer. Let chicken cook slowly to brown well on
one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the
pan, it is ready. Flip and cook 2 minutes more.
3. Meanwhile, make saffron water: In a small cup, combine
saffron with lemon juice and 1/4 cup water. Set aside to steep.
4. Heat oven to 350 degrees. Transfer chicken, skin-side
up, to a baking dish. Pour off some fat from the skillet, reserving about 2
tablespoons. Add onions, salt lightly and cook, stirring, until softened and
beginning to brown, about 10 minutes.
5. Add saffron water and threads, tomato purée, cayenne,
coriander, fennel, cardamom and wine to onions and bring to a simmer.
6. Pour onion mixture over chicken. Tuck apricots and
lemon slices among the chicken pieces. Cover tightly and bake for 1 hour.
Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be
prepared to this point up to 2 days ahead. When ready to serve, reheat in a
350-degree oven, in a covered pot, 30 to 45 minutes.)
7. To serve, garnish with cilantro and mint leaves.
Sprinkle with pine nuts and serve hot.
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