Roasted Chicken Thighs With Tangy Apricots and Carrots
Published Oct. 12, 2022
- Total Time
- 30 minutes, plus 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup apricot preserves
- ¼cup mayonnaise
- 2tablespoons fresh lemon juice, plus more to taste
- 1tablespoon fish sauce
- 2teaspoons chili powder
- Kosher salt and black pepper
- ½cup dried apricots (about 3½ ounces)
- 1pound boneless, skinless chicken thighs, each cut in half
- 3 to 4medium carrots, thinly sliced into coins (about 1 pound)
- Fresh herbs, such as cilantro, parsley and mint, for topping
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
426 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 25 grams protein; 653 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.
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Preparation
- Step 1
In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon salt and ½ teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.
- Step 2
When ready to cook, heat the oven to 425 degrees with a rack set in the center position. Line a large sheet pan with parchment.
- Step 3
Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired. Top with fresh herbs and serve with rice.
Private Notes
Comments
I'm guessing the primary function here is to add some umami, so you could use soy sauce/tamari, coconut aminos, or worchestershire sause (which is itself a fish sauce). If you use soy sauce you may find you want a little acid to brighten things up, so adding a little lime juice or rice vinegar might not be a bad idea. Regarding fish sauce, there is a huge variation in taste/quality. A lot of the standard grocery store stuff is kinda nasty. If you are open to it, I'd consider trying Red Boat.
What is “chili powder/ spice mix used for chili” as opposed to chili powder made of ground Chile peppers?
Added sliced red onions, fingerling and small potatoes to the mix as suggested - a few purple ones a purple carrot gave the dish an appealing red tint - increased the amounts a touch for leftovers. Sweet and a bit savory, definitely benefits from fish sauce or similar plus more acid to finish. Nice one pan meal with minimal prep. Marinated for 45 minutes and made sure not to overcook the boneless skinless thighs - done at 25 mins - a keeper.
Wow. was really looking forward to making this .marinated the chicken about 45 minutes. make the recipe as stated. Should I have marinated longer? Not much flavor at all. disappointing since I did slice the apricots in half as directed. Unless leftovers are tasty, this is a dud.
The mayo just melts in the oven, keeps the chicken from crisping and makes the whole dish taste far too fatty. And the boneless skinless chicken thigh is not an ingredient known outside the US. I had high hopes for this dish but it was not a big hit in our family.
A great meal for entertaining because you can prepare it ahead of time and just put it in the oven after your guests arrive. We had potatoes and red onions, and serve it with crusty bread. Every time I serve this, the guests take seconds and then ask for the recipe.
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