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Sweet and Simple Persian Apricot Saffron Chicken Thighs

Tender chicken thighs are slow-cooked with sweet apricots, fragrant saffron, and warm spices for a delightful Persian-inspired meal. This simple dish promises rich flavors in every bite.

Original recipe via cakesandcoriander.com

Ingredients

• 5 lbs Skin on Chicken Thighs (you can use skinless if you’d like)
• 4 tbsp Salted Butter
• 15 oz Chickpea Can- Rinsed and Strained
• 1-1/2 cups Red Onion- Roughly Chopped
• 2 tbsp Fresh Garlic Cloves- Roughly Smashed
• 1-1/2 cups Dried Apricots
• 1/2 tsp Saffron Threads- Loosely Packed (See picture attached for reference)
• 1/3 cup Barberries (Substitute Dried Cherries or Cranberries, see notes)
• 2 tsp Ground Coriander
• 1/2 tsp Ground Cinnamon
• 2 tsp Himalayan Pink Salt
• 1/2 cup Sauvignon Blanc or White Cooking Wine
• 1 cup Chicken Broth
• 2 tbsp Honey
• 1/2 Lemon
• 3/4 cup Chopped Dates (Optional)

Instructions

1. Preheat your oven to 425°F.
2. In either a 6 qt. Dutch Oven or 12 in. Cast Iron Skillet, put in the Salted Butter, Chickpeas, Red Onion, Garlic, Dried Apricots, Saffron Threads, Barberries, Ground Coriander, Cinnamon, Salt, Sauvignon Blanc, Chicken Broth, Honey, and ½ of Lemon.
3. Nestle your chicken thighs on top and spoon them with some of the broth.
4. Place your pot/skillet in a lower middle rack of the oven.
5. (Optional) If you want, once or twice through the cooking process, as the ingredients meld, ladle some of the broth over the chicken.
6. Approximately 80 minutes in, carefully nestle your dates into the broth.
7. If you would like to crisp your chicken, set the oven to a low broil in the last 5-10 minutes, and ladle more broth on top of the chicken. (If using a Dutch Oven, remove the lid)
8. Once the chicken thighs are nice and golden brown, remove from the oven and let it cool for 5-10 minutes.
9. Serve with rice, preferably Tahdig rice or with crisp roasted potatoes. Enjoy!