This gorgeous golden stew is delicious with rice, bread, or just on its own. Rich coconut milk, fragrant saffron, and sweet apricots cry out for full-bodied and aromatic white wines.
Ingredients
- ½ tsp saffron threads, loosely packed
- 1-2 Tbsp warm water
- 1 lb (~2 large) yellow onions
- ½ tsp ground turmeric
- ¼ tsp ground pepper
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon or 1 whole cinnamon stick
- ⅛ tsp ground or grated nutmeg
- 1 lb boneless skinless chicken thighs
- 2 T neutral vegetable oil
- 1 13.5-oz can unsweetened coconut milk
- 4 oz (~ heaping ½ cup) dried apricots, cut in half
- 1 15-oz can chickpeas, drained and rinsed
- 1 Tbsp fresh lemon juice, or more to taste
- 4 oz fresh spinach leaves
Directions
Put the saffron threads in a small prep bowl or dipping bowl with a pinch of fine salt, and use the back of the measuring spoon to grind it into a powder. Add a tablespoon or two of warm water, stir, and cover the bowl to let the saffron bloom while you prepare the rest of the dish.
Chop the onions into a half-inch dice, and measure out the other spices. Use kitchen shears to cut the chicken into bite-size (~ 1-inch) chunks. Dry the chicken well and season with salt and pepper. In a wide skillet on medium-high heat, heat the oil and brown the chicken pieces, in two batches if necessary. Transfer the browned chicken to a plate or bowl, add the chopped onions to the skillet and turn the heat down to medium-low. Cook the onions gently, scraping the pan and adding a splash of water if necessary to deglaze all the caramelization in the pan.
When the onions are soft throughout, add the ground spices, the saffron with its water, the coconut milk, halved apricots, drained chickpeas, and one cup water. Bring to a simmer and add salt to taste. Return the chicken to the pan (along with any accumulated juices) and simmer gently 5-10 minutes, until the chicken is fully cooked but still tender. Once the chicken is cooked, add the lemon juice, then taste the sauce for seasoning. Add more salt and lemon, if desired.
Just before serving, stir in the fresh spinach leaves and let stand for one minute, until wilted.