"London cook Diana Henry and I share a mutual love for chicken thighs. They are extremely juicy and by far the best part of the chicken. I have been cooking this dish for several years now and it’s proven to stand the test of time with it still being in my weekly rotation. It’s a one pot wonder dish full of some beautiful rich flavours from the anchovies, tomatoes and garlic complimented by the sweetness of the apricot. Serve with some rice or eat on its own."
Crispy Chicken Thighs with Apricots and Red Pepper
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A Note from Feedfeed
Dried apricots, anchovies and green olives bring a distinctively Sicilian vibe to this chicken dinner. Serve with rice to soak up all the rich sauce.
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- Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 6 bone in, skin on chicken thighs
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, crushed
- 1 cup dried apricots
- 4 fillets anchovy
- 1/2 cup green Sicilian olives
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chilli flakes
- 1 (14 ounce) can crushed tomatoes
- 1 cup chicken stock
- 1 lemon, thinly sliced
- Fresh parsley
- Steamed rice, optional, for serving
Method
Step 1
In a large pot on a medium - high heat, add olive oil and half of chicken thighs and sear for 6 minutes skin side down. Turn the chicken thighs over and sear for 3 minutes or until golden and brown. Take your chicken thighs out and set to the side. Repeat this step with the remaining chicken thighs.
Step 2
Turn your heat down to medium. Add your onions and red pepper to the pot with all the chicken fat and juices and cook for 3 minutes while stirring occasionally. Add you garlic and cook for a further 1 minute.
Step 3
Combine your chicken thighs and remainder of your ingredients to the pot and bring to the boil. Once it is brought to the boil bring your heat down to low and simmer for 30 minutes with the lid off.
Step 4
Sprinkle some fresh parsley on top and serve on its own or with some rice.