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.
Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS