1/2 pound boneless, skinless chicken thighs
2 tablespoons of balsamic vinegar
Paprika to taste
2 tablespoons of olive oil
2 chopped onions
1 tablespoon of grated ginger
1 teaspoon of ground cinnamon
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/4 cup of orange zest
2 cups of chicken broth, hot
18 dry apricots, pit removed
2 tablespoons of toasted sesame seeds
Salt to taste
1/2 pound boneless, skinless chicken thighs
2 tablespoons of balsamic vinegar
Paprika to taste
2 tablespoons of olive oil
2 chopped onions
1 tablespoon of grated ginger
1 teaspoon of ground cinnamon
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/4 cup of orange zest
2 cups of chicken broth, hot
18 dry apricots, pit removed
2 tablespoons of toasted sesame seeds
Salt to taste
Clean the chicken thighs well and marinate them in balsamic vinegar, salt, and paprika for 1 hour in the refrigerator
Heat the olive oil and lightly brown each thigh
Set aside
With the remaining pan drippings, caramelize the onion without letting it burn
Next, add the ginger, cinnamon, coriander, cumin, and orange zest
Refine everything for 1-2 minutes, stirring constantly
Return the chicken thighs to the pan, mixing them into the refined mixture with a spoon
Add 1 cup of hot chicken broth, taste for salt - adjust seasoning if needed - and cover
Let it cook for about 30 minutes over low heat
If it dries out too much, do not hesitate to add the remaining hot chicken broth
Then, open the pan and continue cooking for another 10 minutes with the lid off
Turn off the heat and, as a finishing touch, sprinkle everything with sesame seeds before serving.
