Skillet Ginger Chicken With Apricots

By Yasmin Fahr

Published Feb. 15, 2024

Skillet Ginger Chicken With Apricots
David Malosh for The New York Times. Food stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(2,235)
Comments
Read comments

A simple yet surprising cast of ingredients creates a deeply flavorful one-pot meal made primarily from chicken thighs, white wine, ginger, apricot and spices. It’s reminiscent of long-simmered, well-spiced stewed dishes but comes together quickly. The earthy, warm spices contrast the sweetness of the silky red onions and apricots, which soften and plump in white wine, leaving a pool of flavorful liquid at the bottom of the skillet. Dried figs or prunes would be easy substitutes for the apricots. To take advantage of the fragrant pan sauce, serve with bread, lightly oiled orzo or rice.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • Kosher salt
  • 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2tablespoons olive oil
  • 1small red onion, halved and thinly sliced
  • 1cup dried Turkish apricots, halved
  • ¾cup white wine
  • 2 to 3packed cups baby spinach
  • 2packed tablespoons fresh mint or cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

334 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 35 grams protein; 667 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, combine 1 tablespoon of ginger with the cumin, coriander and 1 teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat with the mixture.

  2. Step 2

    Heat the oil in a 12-inch skillet over medium-high until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just softened in texture and color, 3 to 4 minutes. Push the onion slices to the sides of the skillet, then add the chicken so that each piece has contact with the pan. (It’s OK if it’s crowded.) Cook, undisturbed, until the bottom is browned and releases easily from the skillet, 7 to 8 minutes more. Use tongs to flip the chicken and scatter the apricots around the skillet.

  3. Step 3

    Cook until the other side of the chicken is no longer pink, about 2 minutes. Pour in the wine and remaining teaspoon of ginger. Use a spatula or wooden spoon to stir and scrape up anything on the bottom of the pan. Continue to stir to coat everything in the liquid until it’s mostly absorbed with a little pooling at the bottom, the chicken is cooked through and the apricots softened, about 3 minutes more.

  4. Step 4

    Add the spinach, mixing until wilted, about 2 minutes more. Season to taste with salt. Sprinkle with mint and serve.

Ratings

4 out of 5
2,235 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jack Davis

This was tasty. My husband loves ginger so I tripled the ginger but I was expecting a stronger flavor. I think I will add a chopped jalapeno with the spinach next time. The wine and apricots are sweet and the spice should balance it more.

Jason H.

I discovered today that adding a tiny bit of toasted sesame oil provides this dish with warmth, depth, and richness. And please remember that toasted sesame oil is like salt: once you add it, it can't be removed. Adding one small drop of toasted sesame oil to a bowl of this dish completes it.

M C Winters

Next time, I'll add some red pepper flakes for a little heat and more salt. Otherwise, delicious. Didn't have spinach so served it over arugula.

Mikaela R.

I oversalted this dish due to clumsiness, other than my mistake, the dish was delicious. This is perfect for a weeknight and it pulls together nicely.

segwil

Incredible! Replaced coriander w half turmeric and a sprinkle of cardamom. Added half teaspoon of red pepper flakes (almost too much) and served w orzo and lemon - delish!

RobinC

Surprisingly bland. It needs much more of something. The second time I made this I doubled the ginger and the ground cumin and ground coriander. STILL boring. I give up. A similar but much better recipe is the NYT Aloo Chicken recipe. I’ll stick with that.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.