Looking for a weeknight dinner that's both easy and packed with flavor?
Try my skillet ginger chicken with apricots! This dish combines zesty ginger, sweet apricots, and juicy chicken all in one pan. It's quick, it's delicious, and it’s sure to impress. 🍑🍗👩🍳
Why you’ll love this recipe!
- High-Protein
- Minimal Fuss - Easy & Simple Recipe
- Only a few simple ingredients and ready in under 30 minutes.
Serving Size
4 Servings
Macros
Calories: 1152
Fat: 53g
Carbohydrate: 118g
Protein: 53g
Ingredients
- 4 tsp of grated or minced (unpeeled) fresh Ginger
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- Kosher Salt
- 1½ pounds boneless, skinless Chicken Thighs, cut into 2-inchpieces
- 2 TBSP olive oil
- 1 small Red Onion, halved and thinly sliced
- 1 Cup dried Turkish Apricots, halved
- ¾ Cup White Wine
- 2 to 3 packed cups Baby Spinach
- 2 packed TBSP fresh mint or Cilantro leaves
Preparation
- In a medium bowl, mix 1 TBSP of ginger with the cumin, coriander, and 1 tsp of salt. Pat the chicken dry, then toss it in the bowl to coat it evenly with the spice mixture.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the onion, season with a pinch of salt, and cook, stirring occasionally, until just softened, about 3 to 4 minutes. Push the onions to the sides of the skillet, then add the chicken pieces, ensuring each piece touches the pan (it's okay if the skillet is crowded). Cook without disturbing until the bottoms are browned and release easily, about 7 to 8 minutes. Flip the chicken and scatter the apricots around the skillet.
- Cook until the other side of the chicken is no longer pink, about 2 minutes. Pour in the wine and the remaining tsp of ginger. Stir with a spatula or wooden spoon to deglaze the pan, scraping up any browned bits. Continue to stir until the liquid is mostly absorbed, leaving a little pooling at the bottom, the chicken is cooked through, and the apricots are softened, about 3 minutes.
- Add the spinach, stirring until wilted, about 2 minutes. Season to taste with salt. Sprinkle with fresh mint and serve over brown or white rice.
