044 / 100 · Chicken and Turkey, Gently Done

Apricot Chicken with Almond Rice

4 portions with almond rice Active 20 min Total 45 min

Apricot chicken can lean too sweet if jam does all the work. This version pairs a modest amount of preserves with dried apricots, stock, and lemon, making a savory pan sauce with distinct pieces of fruit. Plain basmati rice and toasted almonds give the meal a quiet, nutty companion. Boneless chicken thighs remain tender during the simmer, and the rice can cook alongside them on a second burner. Check the preserves and stock labels: the flavor should come from apricot and thyme, without chili, pepper, or a hidden seasoning blend.

Jump to the ingredients

Apricot-glazed chicken beside almond basmati rice on an ivory dinner plate.

Use the fruit in two forms

Preserves melt into the sauce and provide a little body, while sliced dried apricots stay visible. Unsulfured apricots may be brown rather than bright orange; either kind works, though the illustration shows the orange variety. If the dried fruit feels particularly firm, cut the pieces smaller so they soften during the short simmer. There is no need to soak them separately.

Rice that stays fluffy

Rinsing removes loose starch from basmati rice, making its long grains easier to separate. Cook it covered over low heat, then let it stand off the burner before fluffing. Toast the almonds in the dry skillet before browning the chicken, and reserve them until serving. Folding them into the rice at the last moment keeps their texture distinct rather than softening them in the cooking water.

Ingredients

  • 1 cup (185 g) basmati rice, rinsed and drained
  • 1 3/4 cups (420 ml) water
  • 3/4 teaspoon kosher salt, divided
  • 1/3 cup sliced almonds (30 g)
  • 1 1/2 lb (680 g) boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1/4 cup apricot preserves (80 g), without chili or pepper
  • 1/2 cup dried apricots (80 g), sliced
  • 3/4 cup (180 ml) low-sodium chicken stock, explicitly without chili or pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon lemon juice

Set out

Medium saucepan with close-fitting lid, 12-inch skillet with lid, Fine-mesh strainer, Instant-read thermometer

Allergens

Tree nuts (almonds). Check ingredient labels and substitutions.

Make it

  1. Combine the rice, water, and 1/4 teaspoon salt in the saucepan. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.
  2. Meanwhile, toast the almonds in the dry skillet over medium-low heat for 2–3 minutes, stirring, until lightly golden. Transfer to a small bowl.
  3. Pat the chicken dry and season with the remaining 1/2 teaspoon salt. Add the oil to the skillet and brown the chicken over medium-high heat for 3–4 minutes per side. Transfer to a clean plate.
  4. Lower the heat to medium. Add the onion and cook for 4 minutes, stirring. Add the preserves, dried apricots, stock, and thyme. Stir until the preserves dissolve.
  5. Return the chicken and its juices to the skillet. Cover and simmer gently for 12–16 minutes, turning once, until every thigh reaches 165°F (74°C). Remove the lid for the final 2 minutes if the sauce needs to reduce.
  6. Stir the lemon juice into the sauce. Fluff the rice and fold in the toasted almonds. Divide the rice and chicken among four plates and spoon the apricot sauce over the chicken.

A useful detail

Apricot preserves vary in sweetness. Add the full measured lemon juice before deciding whether the sauce needs any further adjustment.

Make it your own

  • Use slivered almonds rather than sliced almonds, allowing an extra minute for toasting.
  • Replace dried thyme with 1 1/2 teaspoons fresh thyme leaves.

Keep it well

Spoon rice and chicken into separate shallow containers and refrigerate promptly, always within 2 hours, or 1 hour above 90°F (32°C). Do not cool rice in the deep saucepan. Store at 40°F (4°C) or colder for up to 3 days and reheat each portion to 165°F (74°C).