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Milk Street Recipe

Braised Chicken with Apricots and Pistachios

50 minutes

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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

Reviews
Ryan K.
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.
Merritt J.
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

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