Skillet Ginger Chicken With Apricots
Published Feb. 15, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- Kosher salt
- 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2tablespoons olive oil
- 1small red onion, halved and thinly sliced
- 1cup dried Turkish apricots, halved
- ¾cup white wine
- 2 to 3packed cups baby spinach
- 2packed tablespoons fresh mint or cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
334 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 35 grams protein; 667 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.
Powered byPreparation
- Step 1
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.
- Step 2
Heat the oil in a 12-inch 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.
- Step 3
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.
- Step 4
Add the spinach, mixing until wilted, about 2 minutes more. Season to taste with salt. Sprinkle with mint and serve.
Private Notes
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Cooking Notes
Jack Davis
This was tasty. My husband loves ginger so I tripled the ginger but I was expecting a stronger flavor. I think I will add a chopped jalapeno with the spinach next time. The wine and apricots are sweet and the spice should balance it more.
M C Winters
Next time, I'll add some red pepper flakes for a little heat and more salt. Otherwise, delicious. Didn't have spinach so served it over arugula.
Jason H.
I discovered today that adding a tiny bit of toasted sesame oil provides this dish with warmth, depth, and richness. And please remember that toasted sesame oil is like salt: once you add it, it can't be removed. Adding one small drop of toasted sesame oil to a bowl of this dish completes it.
Anne
Can I use chicken breasts? Don't like the fatiness of thighs. Cut down cooking time by 10 minutes?
NancyB
White vermouth. Or if you want something with no alcohol, use chicken or vegetable broth. Maybe add a T or two of lemon juice to replace the acidity in the wine.
Janet
This was good, but it definitely needs a bit of zip. As another commenter mentioned I also added some chili flakes when I added the wine. I also had no fresh mint so I added a teaspoon of dried mint with the wine. Next time I’ll add a bit more spinach.
PJKeegs
This is an easily adaptable recipe. My trial run was half the chicken, double the spices, a few chili flakes and a half teaspoon of sumac (couldn’t resist). Same amount of wine, spinach and a mix of apricots and dried cranberries. Winner, winner, chicken dinner!
Umberto
This one punches way above its weight in terms flavor versus the amount of work. I tossed in a teaspoon of Aleppo pepper to give it a little kick. Otherwise cooked as directed and very happy.
Vicky
Has anyone tried this with tofu? Wondering if the dish can be successful with this sub? Thanks.
britt
This was delicious! Incredible, complex flavors and easy to make! Will be making this again and again. I added red pepper flakes like other suggested and it definitely felt like it belonged there. I also forgot to chop the chicken. I just cooked it a bit longer and served as whole thighs to chop at the table — it was great that way, and easier without having to cut up raw chicken.
Josh Daniels
I thought that there was some depth of flavor missing when cooked as written, but I can work with this. Next time to tweak it, I will try increasing the ginger and cumin and perhaps adding pepper of some kind (paprika? chile of some kind?)
Joan M
I am curious why this recipe calls for Turkish dried apricots. California Blenheim apricots are much better but maybe in this recipe it is not worth paying th increased cost for them.
nrt
You may want to cook your thighs longer to cook out the "fatiness", if you haven't already tried that. Thighs are better when cooked well beyond the stated temp for "cooked" chicken. Cook time is already pretty short. Cut back maybe 5 minutes with breasts, and take a temperature.
J Marks
I used a frozen knob of ginger (grated). I would recommend a fresh one as the ginger didn't come through as strongly as I would have expected. I like the idea of adding some red pepper flakes.
kiki
At the end of step 2
Jonathan M.
I made this twice: once exactly as described and the other with Medjool dates instead of apricots. It was pretty good with apricots but much more flavorful with the dates—richer and just a tad sweeter.
mike bassman
Seemed bland.
Steve Huff
Made it tonight and it was a miss. Lacking something. After plating and eating a few bits I got some soy sauce…a little better, then I got some curry, more better, but still missing something. Acid maybe. Not sure. Excited about the original ingredients, but it needs something more. Experiment!
Mary Beth Lyles
Lovely complex flavors in a healthy dinner. I'll tone down the cumin and up the coriander next time. It can also handle more spinich.
As a ginger lover…
I added lots of extra ginger and pepper flakes as suggested by others, but was still a bit underwhelmed. For a zippier take on this same basic idea, think I’ll stick with Melissa Clark’s Sesame Chicken with Dates & Cashews.
Susan
I made this as written except I did step 1 several hours ahead and let the chicken marinate, and I used way more spinach. I loved it. It will be a fun recipe to experiment with, too.
audrey
Loved this, used prunes instead of apricots and dry vermouth instead of white wine — was delicious!
Jacquelin
One of my go-to recipes!
Bill
We really want to.likemthis, but after two iterations it's still just blah. It's.the chicken that's just plain and rubbery? I want skillet brown bits or something to give some depth of flavor.
Park Slope
Hubby liked this but I found it quite average even with extra spices.
jen
As others said, this was bland. I added some chili flakes and used cilantro, but we weren’t that excited about second helpings and no one ate the leftovers.
Kate Schmidt
I really looked forward to this, but the flavors (excepting the mint) weren't as vibrant as I would have liked. If we make it again I'll up the ginger and add more spinach.
Alice
Add gochugang paste
Abbie
This was really good! I swapped out the wine for chicken broth and lemon juice. Added some red pepper flakes and it was very tasty!
Pretzel
I liked it as written, but next time I would have another vegetable alongside. The spinach was pretty, but wasn't really enough to satisfy my vegetable cravings. Served with couscous.
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