MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Ginger Chicken With Apricots
 Categories: Poultry, Herbs, Fruits, Vegetables, Greens
      Yield: 4 Servings

      1 tb Fresh ginger; +1 ts,
           - unpeeled, grated or minced
      1 ts Ground cumin
      1 ts Ground coriander
           Salt
  1 1/2 lb Chicken thighs; boned,
           - skinned, 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  Baby spinach; up to 3 c,
           - packed
      2 tb Fresh mint or cilantro;
           - packed

  In a medium bowl, combine 1 tb of ginger with the cumin, coriander,
  and 1 ts 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 1 ts 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.

  Recipe by Yasmin Fahr

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

  Uncle Dirty Dave's Archives

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