• 4servings
  • 40minutes
  • 266calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 chicken thighs

  3. 1 large onion, halved lengthwise and cut into thick slices

  4. 1 tablespoon minced garlic

  5. 1/2 cup unsulfured apricots, halved

  6. 1/2 teaspoon ground ginger

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon ground allspice

  9. 1 cup beer (preferably lager)

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.

  2. Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.


Send feedback