Let’s do savory, but the sweet kind of savory that incorporates just enough dried fruit to make you think you’re eating dessert. Yeah ok, fine, that’s a gross exaggeration, but I always feel funny sharing a savory recipe here when most people (I presume) expect sweets. The thing is that I have too many savory recipes in my arsenal to keep them all to myself, so some days, we’re going savory. Today is one of those days.
Despite the abundance of evidence to the contrary, there has been a lot more savory than sweet lately here at Casa A Clean Bake. Can I tell you a secret? I’ve been forced to follow this insane diet, which forbids literally all but the most trivial amounts of carbohydrates. That means no fruits, no starchy vegetables, and I’m not even supposed to have chocolate – even if it’s sugar free. Needless to say, I’ve been cheating (if for no other reason than because I have to taste my own recipes. Come on, stomach, work with me here). What? Did you expect something juicier when I said secret? OK granted, it’s not really so much a secret from everyone else as it is to me, as I find my current dietary reality to be too depressing to admit out loud.
In reality though, with a few strategic cheats – mostly chocolate, a rare cookie, and, you’d better believe, a slice of this cake and a to-die-for pie I will share soon – it hasn’t been that bad. (Yeah, I cheat a lot. YOLO, folks, YOLO.) It’s given me a chance to do a little more experimenting than normal with our dinner plans and from that has come some sensational savory dishes, and the realization that I actually enjoy bacon. Personal growth!
The truth is that no diet is necessary to force me to eat any dish that is prepared with the pan-Mediterranean/North African flavors that comprise this dish. Bryan and I often play the game of “if you only had to live off of one cuisines for the rest of your life” and while his choice varies depending on which Asian cuisines we have most recently consumed, mine is always the same: Mediterranean. I don’t even really care which Mediterranean country, as long as it boasts good olive oil, zesty citrus, fresh, flavorful produce and bright, vibrant spices. Lucky for us (ok, me), all of these components have been crammed into one small dutch oven, and baked up into dinner. What luck!
Braised Turmeric Chicken with Apricots and Olives
Ingredients
- 1/4 cup + 2 Tablespoons olive oil, divided
- 1/4 cup fresh lemon juice
- 2 Tablespoons lemon zest
- 1/2 teaspoon finely minced garlic
- 1 teaspoon ground turmeric
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1-1.5 lbs boneless skinless chicken thighs
- 1 cup chicken stock
- 1/3 cup sliced sweet onion
- 1/3 cup pitted whole kalamata olives
- 10 whole dried apricots
- Cilantro of flatleaf parsley, for garnish
Instructions
- In a zip top bag, combine 1/4 cup of the olive oil, plus the lemon juice, lemon zest, garlic, turmeric, salt, pepper, ginger and coriander. Firmly close the top and shake to combine (or you can whisk everything together in a large bowl). Add the chicken to the bag, close the top and shake and massage to make sure the chicken is coated with marinade. Place bag in the fridge for 2 hours or, ideally, overnight to allow the chicken to marinate.
- Preheat the oven to 350F.
- Heat the remaining 2 Tbsp olive oil in a dutch oven or other heavy-bottomed oven-safe pot.
- Remove the chicken from the marinade (do not throw away what is left of the marinade) and fry it in the preheated oil just enough to brown each side, but do not cook through. Remove the chicken from the pot and set aside.
- Turn off the heat and deglaze the pan with the chicken stock.
- Return the chicken to the pan, along with the reserved marinade, and arrange the onions, olives and apricots among the chicken.
- Transfer the entire pot into the preheated oven and bake for 20-40 minutes, uncovered, until the juices run clear. Baking time will vary based on the cut, size and thickness of your chicken.
- Serve immediately, garnished with cilantro or flatleaf parsley, or store in an airtight container in the fridge for up to 5 days.
Notes
You can use chicken breasts instead if you prefer, but these dry out more easily, so watch them carefully to make sure they don't overcook. You may also want to cover them for the first half of the cooking time to help ensure they retain their moisture.
Cathleen @ A Taste Of Madness says
Whoa! Dried apricots in a savory dish? You have my attention! Although I don’t think I could hate a dish that has olives in it 🙂
Nora (A Clean Bake) says
Same here!! Olives improve everything!
Becky Winkler (A Calculated Whisk) says
This sounds amazing! I love a good dose of sweet with my savory, and am always happy to see dinner recipes on your site–we can only eat so many desserts :).
Sorry to hear you’re having to cut back on the sweets, but I hope it makes you feel better in the end!
Nora (A Clean Bake) says
I think you’re completely right!! I always have an overflowing freezer because, as you said, who can eat that many desserts (edit: who can eat that many and still not feel like garbage). It’s definitely time to start sharing my savory recipes!
Selena @ The Nutritious Kitchen says
Girl you more power to you for stickin to the diet with just a few cheats. I’m pretty sure I would be cheating like everynight without even thinking about it!
But on another note, mediterranean food all the way! That is such a touch choice though for me…i love tacos. So I think literally just any form of fish tacos would hsve to be mychoice.
and p.s. this chicken looks delicious, simple and way too perfect for weeknight dinners. Pinning, as always!
Nora (A Clean Bake) says
Aw thank you. I am definitely starting to feel better as a result of this diet, so it is worth it (and obviously I cheat a lot).
Oh, I could definitely live on fish tacos… good point. Now I feel like I have to rethink my decision!
Allie | Baking a Moment says
This is my faaaaaaavorite kind of food! I love the combination of spices, along with the sweet/savoriness of the olive/apricot thing. It’s almost like a Moroccan tagine but without the couscous. Brilliant!
Nora (A Clean Bake) says
Same here!! Yes, I guess it is very tagine-ey! You could add potatoes and other veggies too, I’ll bet, to round it out, and it would be wonderful over couscous!
Taylor says
Whoaaaa…this looks insane (in the best possible way)! Haha I love the game you guys play!! I have to admit, I don’t know much about cooking Mediterranean food – I just know how to eat it. This looks like the perfect dish to try – especially since I have tumeric in my spice cabinet and not many ideas on how to use it! PS – LOVE the blue dutch oven – that color is gorgeous!
Nora (A Clean Bake) says
Well, eating it is a skill too! 🙂 I hope you break out that jar of turmeric soon. It’s not very powerful at all but it gives the dish such a rich, bright color. I love it! PS: Thanks! 🙂
Monica says
Yay for personal growth! Really, you’re a champ for working with your diet and creating innovative recipes that fulfill your tastebuds’ desires (: Yummy recipe though! As much as I’d like to live off sweets for the rest of my life, I must admit that savories are also kind of important — and delicious 😉
Nora (A Clean Bake) says
Aw thanks. I agree, I am definitely on the savory-is-great bandwagon right now!
Hannah says
Do you cover your Dutch oven when baking in the oven or leave uncovered for this dish?
Nora (A Clean Bake) says
You can keep it uncovered for the entire cooking time. Or, if you are using chicken breasts and are concerned about them drying out, cover for about half the cooking time, then uncover and finish.
Kara Sherk says
Very tasty! I had trouble browning the chicken at first because of the additional oil. Found it didn’t need it with all of the liquid in the chicken. Also, next time will add more olives and apricots. Definitely a keeper.
Nora (A Clean Bake) says
So glad you enjoyed this!
Dayle Rebelein says
Dear Nora –
Love this, Thanks! I appreciate the recipes you share, they are always inventive and yum.
I hope you are thriving my dear, miss the opportunity to see you this June at VC 🙁
Do you know Sam is a “6” with you guys? LOL
Take care
Nora (A Clean Bake) says
I’m so glad you liked it!! I miss you too and I am so sad June was cancelled!