Serves 4

As a kid, my sister and I would always ask my mother for her sweet and savory apricot chicken. This dish still conjures memories of the family in the kitchen, sharing stories of the day. As the chicken seared, the onion caramelized, and the apricot preserve thickened, I would find myself excited and antsy to see what this weeks rendition would entail. As we gingerly removed the sizzling cast iron pot from the oven, we would gather around… lifting the lid, the comforting aroma would kiss my nose, not soon to be forgotten. The golden hue of the apricot, the bright lemon, and rich glaze left me in awe each and every time. The sight, smell and unparalleled taste are the reasons I am still in love with this dish. However, my moms is still the best. 


Boneless Skinless Chicken Thighs – 8 each
Shallot – 4 large sliced
Garlic – 3 cloves sliced
Apricot Preserve – ¼ cup
Dried Apricots – ½ cup
Lemon – 1 each sliced
Extra Virgin Olive Oil – ¼ cup
Dill – a few sprigs for garnish
Chives – minded for garnish

The Method

Heat a cast iron skillet over medium high heat.

Season the chicken thighs with salt and pepper on both sides. Now add oil into the pan. When shimmering, place the chicken into the oil away from you. Give the chicken room. It may take two batches depending on the size of the pan.  Let the chicken sit and brown. When nice and golden, remove from the pan. Lower the heat and add sliced onion, garlic and apricot jam. Stir to combine. Then place the chicken on top of the onion. Brush each piece of chicken with a little bit of the preserve and lay the sliced lemon top.

Cover and then place in a 350 degree oven for 45 min. Remove and serve. Garnish with herbs of your choice. My favorite is dill.

I recommend you serve this dish family style... dig in and enjoy. 

*Thank you to the wonderful Inas Al-Soqi for creating such a beautiful collage! See more of her work at