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Spicy Chicken Thighs with Apricots and Olives

I’m going to have twist your arm and insist you make this…it’s so unbelievably full of flavor, it left me speechless.  That’s pretty hard to do.  This also does not have to be spicy.  For the record, mine was not.  I only used 1/4 teaspoon of red pepper flakes.  The suggested amount is one teaspoon for spicy, but I knew that would leave the kids out, so I went easy. 

The trick to this dish is a 24 hour marinade.  It infuses the chicken, making it unbelievably flavorful, tender and juicy.  It’s nothing less than incredible.  Honestly, when I tasted it, I wanted to use it as salad dressing. 

This is a great weeknight dish but it is by far company worthy.  It’s sweet and spicy (if you choose it to be) and looks so beautiful.  Makes sure to serve it over rice or couscous so you can drizzle the sauce from the pan and catch all the wonderful flavors.

Put this together while you are making dinner the night before and throw it in the fridge.  The next day all you have to do is bake it, it’s so simple. 

If you have someone in the family who does not appreciate olives, it’s easy to just push them to the side.

In a small bowl whisk together the lemon juice, honey, cinnamon, pepper flakes, salt, pepper, cumin and smoked paprika.  Stir in the olives, apricots and cilantro.

Trim any excess fat from the chicken thighs and place in a large zip-top plastic bag.  Pour the marinade over and seal the bag.  Turn to coat all of the chicken and refrigerate for 24 hours (do not skip this part), turning occasionally.

Preheat oven to 375 degrees.  Arrange the chicken thighs in a single layer in a shallow 2-quart (no larger) baking dish.  Pour the marinade with the olives and apricots over the chicken.  Bake for 45-50 minutes, or until the chicken registers 165 degrees on an instant read thermometer and juices run clear with a fork.  (I used my meat thermometer that I placed in the thickest part of one of the thighs towards the middle of the dish so I did not even use a timer.)

This is how it looks right out of the oven.

Garnish each portion with a little chopped cilantro.

To.  Die.  For.

Spicy Chicken Thighs with Apricots and Olives
Adapted from FOODday

1/3 cup fresh lemon juice
1/3 cup honey
2 teaspoons ground cinnamon
Crushed red pepper flakes (determine your own amount of spice, 1/4 teaspoon for non-spicy or 1 teaspoon for spicy)
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon smoked Spanish paprika (do not substitute, it’s available everywhere)
1/2 cup pimento-stuffed green olives, coarsely chopped
1/3 cup dried apricots, coarsely chopped
1/3 cup chopped fresh cilantro, plus extra for garnish
1-1/2 pounds skinless, boneless chicken thighs (4 large thighs)

In a small bowl whisk together the lemon juice, honey, cinnamon, pepper flakes, salt, pepper, cumin and smoked paprika.  Stir in the olives, apricots and cilantro.

Trim any excess fat from the chicken thighs and place in a large zip-top plastic bag.  Pour the marinade over and seal the bag.  Turn to coat all of the chicken and refrigerate for 24 hours (do not skip the 24 hour part), turning occasionally.

Preheat oven to 375 degrees.  Arrange the chicken thighs in a single layer in a shallow 2-quart (no larger) baking dish.  Pour the marinade with the olives and apricots over the chicken.  Bake for 45-50 minutes, or until the chicken registers 165 degrees on an instant read thermometer and juices run clear with a fork.  (I used my meat thermometer that I placed in the thickest part of one of the thighs towards the middle of the dish so I did not even use a timer.)

Garnish each portion with a little chopped cilantro.  Serve over rice or couscous.

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Comments

  6. Shouldn’t the marinade be discarded after the raw chicken has been sitting in it? Could the marinade be divided and half saved for pouring over the chicken just prior to baking?

    Reply

  18. Looks great BUT… this one could truly be one to die for. Literally. I’m thinking about the hefty dose of salt you use. As a salt sensitive hypertensive that amount of salt on only 4 thighs would send my B.P. through the roof.
    Is it really necessary to suggest making it that salty? I would not use that amount of salt but many of your readers might.

    Reply

  21. You obviously realize all food choices and ingredients are personal to your likes, dislikes and health status. This recipe contains ingredients which are part of an original creation. You are ultimately responsible for your food choices.

    Reply

  23. Well you certainly convinced me to try this! I’ve already printed the recipe. Now I need to go find Spanish paprika on this barren sand bar I live on.

    Your olive comment on FB makes so much sense right now!

    Reply

  27. THis looks delicious! I’ll set aside the olives, though. How long or to what temperature would I cook it if I’m using chicken breasts, because my Honey doesn’t eat thighs?

    Like Lorna, I was wondering about using the marinade that the raw chicken had been in, because I’ve heard it can make you sick…not true?

    Reply

  28. OH, I get it! It’s that you’re not supposed to baste chicken with marinade that hasn’t been cooked, but this will have been cooked, along with the chicken.

    Reply

  47. After reading your blog I decided to try this recipe. I only used a teaspoon of cinnamon and I forgot to buy cilantro. It was really good and my family enjoyed it. Thanks for the suggestion.

    Reply

  49. the picture of your dish before baking had alot more liquid/sauce than mine had. I did exactly as written, put in a 2qt dish and the only sauce I had, barely covered the thighs- am I missing something?

    Reply

  50. Molly or Margaret-not sure why your comment was posted twice under different names but I deleted one.  Anyway, somewhere your measurement must have been off as this dish has sufficient liquid without having to add extra.  The error must have been in the lemon juice, honey, size of the dish, or the thigh weight was greater than 1-1/2 pounds.  I wish I knew what happened.

    Reply

  52. Cathy – this was the main event at our dinner party last night and it was absolutely the BEST chicken dish I’ve ever made, EVER. Thank you so much for sharing the recipe. We toasted you and your talent many times during the evening!

    Reply

  54. I marinated the thighs last night, I am cooking it today. I am glad I did this. I don’t feel well at all, but still want my husband to have a good meal. Most of the prep work was done last night when i was feeling fine!

    Reply

  56. My wife (Jbug) cooked this last night for dinner. With all due respect to all that have commented positively about this dish – you really don’t know how good it is. I saw the picture and asked that it be substituted for another dish Jbug was going to fix. Long story short I Have a new favorite chicken recipe. Thank-you so much for this one!

    Reply

  58. I am disappointed that I can’t find smoked paprika. Obviously this recipe calls for it and others I’ve wanted to try do too. I live in Portland and have tried Fred Meyer and (a smallish) Whole Foods without luck. Where do you find yours? It would be with the rest of te spices, right? Thanks for any enlightenment. 🙂

    Reply

  63. I live in Portland too, and it can be hard to find here for a good price. I know that Barbur Foods carries it but I tend to get mine online because I use it in a lot of dishes. My favorite is My Spice Sage, they have great prices and fresh spices. I always get 4oz or more at a time, it is a savings. Best of luck!

    http://www.myspicesage.com/

    Reply

  64. I made this last night and it was UTTERLY FABULOUS! I made it with tenderloins, which may be slightly less flavorful (not a thigh gal) and it was still very flavorful. The only thing I might do next time is reduce the salt a bit as I was using chicken with the sodium solution, so it is already salty. Keep up the awesome work; yum!

    Reply

  65. I made this for dinner last night and it was absolutely to die for. I think I will make it for my next dinner party. Thanks so much for the great flavor combos.

    Reply

  67. Hi NP,
    I’ve been a “ghost” follow of your blog forever and have used several recipes in the past, all delish. I actually cooked this dish and it was seriously to die for!! I just want to thank you for your wonderful recipes!!!! Keep them coming!!!!

    Reply

  68. I know I already commented on this recipe but I have to again say how fabulous it is! It is marinating in my fridge as we speak.

    Reply

  70. I made this tonight along with the couscous with dried fruit and feta, and it was awesome! My husband said it’s one of my top 5 dinners… and he is a picky eater and hard to please. Thank you!!!

    Reply

  71. This dish sounds and looks awesome, just wondering if anyone has used black olives instead of the green. I’ll use the green olives but just want to know my options if black is all I have at the time. I stumbled upon your site when looking for a scallop recipe. I’m loving this site with all the delish recipes. Yummo! Thanks for all your amazing ideas.

    Reply

  73. Well, I finally got around to fixing this yesterday/today. Phenomenal blending of flavors. Reminds me so much of the dishes I prepare regularly from Paul Prudhomme’s very best cookbook, “Fiery Foods that I Love”. It would fit right in the “Well-Traveled Chicken” chapter. Spicy, intense, intriguing, emotional. All the things that make a meal special. I can see fixing this 4-5 times/year.

    Reply

  74. I have this in the oven right now. It smells wonderful. Not sure if I should leave it uncovered or not. I decided to leave it uncovered. I have rice in the steamer with an addition of a small can of mushrooms. I can’t wait to try it in about 30 minutes.

    Reply

    • Well, this turned out great. Hubby loved it and will join the recipes that I routinely cook. I might reduce the cinnamon next time. The mushrooms in the rice did not add much to the overall dish.

      Reply

  76. I just had it for dinner, this will become a regular dish – phenomenal. I did not have honey and used Agave, and I also used regular Paprika the dish was still ammmmmazzzzing.

    Reply

  77. I found your recipe when I was laying around thinking about chicken thighs, apricots and green olives (really!). It looks the best out of what I saw. I’m making this tomorrow and I intend to blog it too, and give you credit.
    Aren’t people silly about the marinade??? People, people, people, YOU COOK IT!
    I love your blog, now I just gotta find where to buy your wine in Seattle. ; )

    Reply

  78. Awesome. I am a no sodium person, though. Used Trader Joes canned green olives –5% sodium content–World Spice Merchants in Seattle have a killer smoked paprika that really MADE my dish. Ordered on there website.

    Reply

  81. This was excellent. 1/4 teaspoon of pepper flakes was plenty for us as to heat, but the overall flavor was outstanding. We served it over brown rice with a side of slaw. Life is good.

    Reply

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