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Title: Skillet Ginger Chicken w//Apricots
Categories: Poultry, Herbs, Fruits, Vegetables, Greens
Yield: 4 servings

1 tb + 1 ts grated or minced
- unpeeled fresh ginger
1 ts Ground cumin
1 ts Ground coriander
Salt
1 1/2 lb Boned, skinned chicken
- thighs; in 2" pieces
2 tb Olive oil
1 sm Red onion; halved, thin
- sliced
1 c Dried Turkish apricots;
Halved
3/4 c White wine
2 c (to 3 packed c) baby
- spinach
2 tb (packed) fresh mint or
- cilantro leaves

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.

Heat the oil in a 12" 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.

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.

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

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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