Chicken with Fresh Apricots and Crushed Pistachios

Adapted from Simply in Season

Fresh apricots are a real treat and around for such a short season. This chicken dish showcases them beautifully and uses complementary flavors to bring out their sweet-tart qualities. We simply loved this dish served with pearl (Isreali) couscous.

  • 2 teaspoons butter
  • 4 ripe apricots, halved and seeded
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon finely grated fresh ginger root
  • 1 small shallot, thinly sliced
  • 1/2 cup white wine
  • 2 tablespoons maple syrup
  • 1/2 teaspoon lime zest
  • 1/3 cup shelled pistachios, crushed
  • In a large skillet, melt the butter over medium heat. Place the apricots in the skillet cut side down and cook until lightly browned and softened, about 4 minutes. Turn and cook another minute or two, then transfer to a plate and set aside.
  • Warm the olive oil over medium high heat in the same skillet. While the oil is warming, sprinkle the chicken breasts liberally with salt and pepper. Cook the chicken breasts in the hot skillet, browning each side for a couple minutes per side. Turn the heat down to medium and continue cooking until almost cooked through. Remove chicken from the heat and set aside.
  • Add the ginger root and the shallot to the pan. Cook for a few minutes, or until shallot is beginning to soften and ginger becomes fragrant. Add the wine, maple syrup and lime zest to the pan and cook for one minute. Add the chicken and apricots back to the pan and allow the flavors to blend as the chicken finishes cooking.
  • Serve with couscous or brown rice. Sprinkle with crushed pistachios.
  • Quick Tips
  • 1. To crush the pistachios, I put them in a small bag then use a meat mallet to gently crush them into fine pieces.
  • 2. Pearl couscous was the perfect accompaniment to this dish. I just learned that Bob’s Red Mill now makes a whole wheat variety! I will be rushing right out to get it.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4


2 responses to “Chicken with Fresh Apricots and Crushed Pistachios”

  1. Nikki S. says:

    What a yummy and relatively easy summer dish! I was impressed by how well the chicken breasts browned. I pounded out the breasts somewhat before putting them in the skillet, which I think allowed the flavors to reach more of the meat. A winner!

    • Alicia says:

      So glad you enjoyed this! What a great suggestion to pound out the chicken a bit. I am always resistant to pounding out meat (as you will see in the notes from this week’s pork tonkatsu recipe), but it can really improve the flavor and is usually well worth the effort. Thanks for your comment!

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