Subj : NYT Most Popular 2024-62
To   : All
From : Dave Drum
Date : Sat Feb 01 2025 16:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Whoever buys the shot gets to make the toast.
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