A flavorful dish featuring tender chicken thighs cooked with carrots, prunes, and pistachios in a citrusy sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups carrots, sliced
1 cup prunes, pitted and chopped
1 cup chicken broth
1/2 cup orange juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 cup pistachios, chopped
Fresh parsley, for garnish
Instructions
Season the chicken thighs with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the sliced carrots and chopped prunes, cooking for another 3 minutes.
Pour in the chicken broth, orange juice, and lemon juice. Add the ground cumin and ground cinnamon, stirring to combine.
Return the chicken thighs to the skillet, nestling them into the mixture. Bring to a simmer, cover, and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
Once cooked, remove the lid and sprinkle the chopped pistachios over the top. Cook for an additional 5 minutes uncovered to allow the sauce to thicken slightly.
Serve hot, garnished with fresh parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes when sautéing the onions.
Substitute the chicken thighs with chicken breasts for a leaner option, adjusting the cooking time as needed to prevent overcooking.