The pairing of sweet dried-fruit sauce with poultry or pork is common not only throughout Eastern Europe but in North Africa, the Middle East, and parts of Western Europe as well. To prevent the dish from being too sweet, it’s important to add a little vinegar or lemon juice. The easiest way to “chop” dried apricots—which can be quite sticky—is with scissors. Serve with a simple pilaf (page 513).

　　

Ingredients

makes 4 servings

　　1/2 pound dried apricots, roughly chopped

　　3 tablespoons corn, grapeseed, or other neutral oil

　　1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat

　　1 onion, chopped

　　2 teaspoons sugar

　　1/2 teaspoon ground cinnamon

　　1/4 cup dry white wine, stock, or water

　　2 teaspoons balsamic or sherry vinegar or lemon juice, or to taste

　　Salt and black pepper to taste

　　

Step 1

Bring 2 cups water to a boil in a small saucepan. Add the apricots, turn the heat to low, and simmer, uncovered, for 20 minutes. Remove the apricots with a slotted spoon and reserve the liquid.

　　

Step 2

Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove the chicken and set aside; drain all but 2 tablespoons of fat from the skillet.

　　

Step 3

Turn the heat to medium-low and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the apricots, sugar, and cinnamon; add the wine, the reserved apricot liquid, and the vinegar. Raise the heat to high and cook, stirring occasionally and sprinkling with some salt and pepper, until the mixture has thickened and reduced by half.

　　

Step 4

Return the chicken to the skillet and stir to coat with the sauce. When the chicken is reheated, about 5 minutes, taste, adjust the seasoning, and serve.

　　

Chicken with Apricots, Moroccan Style

Step 5

Before browning the chicken, rub it with a mixture of 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/2 teaspoon cayenne. Proceed as directed, browning the chicken over slightly lower heat to avoid burning the spices. Garnish with chopped fresh cilantro leaves before serving.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.