I am a huge fan of combining meat and fruits, mostly dry fruits. My mom worked in the Middle East at some point in her life and often traveled to Europe. There, she got used to enjoying the combination of fruit with meat. I picked it up from her because she often made it for us as kids. Now, I know many people can’t stand the thought of meat and fruits together. You have to taste them once to realize they go very well together. Do you enjoy meat cooked with fruit? What’s your favorite combination?
About this recipe
If you love apricots or cranberries, this dish will be your next favorite. I have used apricot jam because it has a very concentrated flavor and sweetness, which works so beautifully in contrast with the tart cranberries and juicy chicken. The dried cranberries, after cooking for a few hours in the hot chicken sauce, plump up like little grapes filled with all the chicken juices. Today, I am serving it with couscous. In fact, I am using the instant couscous here. And yet, steamed rice, mashed potatoes, or even creamy polenta works great. I used a slow cooker, but I made this apricot chicken on the stovetop long before I got my slow cooker. The slow cooker has the advantage of not having to keep an eye on it, so you can leave it unattended.
Ingredients and substitutes
Chicken – I love to use chicken with bones for this dish because slow-cooking the bones adds so much flavor to the meat. But you can use boneless chicken thighs or legs. Apricot – I have always used my homemade apricot jam, but store-bought apricot preserves are perfect, too. I would not suggest fresh fruit, as it may not work the same way in this recipe. Cranberry – These little dry fruits cook and become like little pearls full of delicious chicken juice, bursting all that sweet goodness in the mouth. They are delicious. You can also use 1/2 cup fresh cranberries. Flour or cornstarch – I always use flour, but cornstarch works just as well if you prefer to keep it gluten-free.
Step-by-step instructions
Using a sturdy cutting board and chef’s knife, cut lamb into bite-sized pieces that are not too small. Season with salt and pepper. Coat well in flour and dust off excess. Set aside Add 2 tbsp olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the chicken on all sides; 3 to 5 minutes. Remove and keep warm. Add the remaining oil to the same pan and saute the onion, garlic, and ginger until translucent.
Place chicken in the slow cooker. Top with the sauteed onion mixture. Add tomato paste and apricot jam to the stock. Combine well, then add it to the slow cooker. Next, add the cranberries and any remaining ingredients. Season with salt and pepper. Cover and cook the chicken on low for 4 hours or on high for about 3 hours. It will be soft and tender, falling off the bone when forked. When done, garnish with chopped fresh parsley
Stovetop
Alternatively, if you do not want to use a slow cooker, you can continue to cook on the stovetop in a Dutch oven or heavy-bottom pan over medium-low heat. It will take about 1 to 1 1/2 hours. Always ensure you have enough water so the meat has enough moisture to cook. If necessary, add ¼ to ½ cups more.
For the couscous
Place the couscous in a big bowl. Season with salt and pepper. Add oil and mix well so each grain of couscous is coated with oil. Add the boiling water. Stir well. Cover and let rest covered for 5 to 10 minutes. Then fluff with a fork. Add the cranberry and fresh herbs. Enjoy!
Frequently asked questions
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