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In this chicken-and-potatoes one-pot meal, prunes and dried apricots absorb the flavorful onion-and-ginger cooking broth, adding bright accents to the tender meat.
Yield: 6 servings
455 g / 1 pound Yukon gold potatoes, cubed
1.4 g / 3 pounds boneless, skinless chicken thighs
8 g / 2 teaspoons salt
1/2 teaspoon ground black pepper
30 ml /2 tablespoons extra-virgin olive oil
1 yellow onion, sliced
2 garlic cloves, smashed
10 g / 1 tablespoon minced fresh ginger
2 g / 1/2 teaspoon ground ginger
2 g / 1 teaspoon paprika
240 ml / 1 cup dry white wine
115 ml / 1/2 cup water
15 g / 1 tablespoon brown sugar
12 prunes, halved
12 dried apricots, halved
Zest of 1 lemon
15 ml / 1 tablespoon lemon juice
20 g / 1/2 cup chopped flat-leaf parsley
Put the potatoes in the insert of a slow cooker with a 5- to 7-quart capacity.
Season the chicken on all sides with salt and pepper. Heat 15 ml [1 tablespoon] oil in a large skillet over medium-high heat. In batches, sear chicken on both sides, adding remaining 15 ml [1 tablespoon] oil as needed to prevent chicken from sticking, 12-15 minutes.
Transfer the chicken to the slow cooker insert. Add the onion, garlic and fresh ginger to the skillet and sauté for 1-2 minutes. Add ground ginger, paprika, wine, water, and sugar, scraping any brown bits from the base of the skillet with a wooden spoon. Pour contents of the pan over the chicken.
Cover insert and cook on high for 3 hours until the potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth. In the last 20 minutes, remove the lid and add the prunes and apricots. (Or add at the end of the cook time and let rest 20 minutes to allow the fruit to plump up in the broth.)
Before serving, stir in the lemon zest and juice and sprinkle parsley on top.