Persian Chicken with Apricots and Pistachios

Serves 4

This Persian recipe dates back to medieval times. Flavors from the past with rich culinary traditions are still enjoyed today.  

2 tablespoons sunflower oil

2 medium yellow onions chopped

8 bone-in skin-on chicken thighs (about 3 1/2 pounds total)

salt

black pepper

7 oz dried apricots

3/4 cup water

1 tbps pomegranate molasses

1 tsp ground cinnamon

1 tsp ground coriander

 juice of 1/2 lemon

½ cup pistachios coarsely chopped, 

1. In a large sauté pan over medium heat, warm the oil. Add the onions, cover and cook, uncovering and stirring often, until soft and golden, about 10 minutes. Remove the onions and set aside.
2. Add the chicken thighs to the pan, skin side down. Season lightly with salt and pepper, cover and cook until the fat has rendered and the skin is well browned, 10 to 15 minutes.
3. Turn the chicken over and season lightly with more salt and pepper. Re-cover and cook the other side until browned, about 10 minutes.
4. Add the apricots and return the onions to the pan, lifting the chicken pieces so they sit on top of the apricots and onions.
5. In a measuring cup, whisk together the water, pomegranate molasses, cinnamon, coriander and lemon juice until well combined. Pour the mixture over the chicken.
6. Cook, covered, over low heat for 25 minutes until the chicken is very tender and cooked through and the liquid has reduced.
7. Remove the skillet from the heat and sprinkle the chicken with the pistachios.
8. Serve!