Sukkot Recipe: One-Pan Dish of Apricot Scallion Chicken Thighs
**Photo by and recipe adapted from @whatalexamade on Instagram
4 tbsp olive oil
1 tbsp mustard
2 tbsp red wine vinegar
2 tbsp orange juice
2 tbsp apricot preserves
3 cloves garlic, minced
4 bone in skin on chicken thighs
4 scallions, sliced, whites and greens separated
1 cup chicken broth or white wine
1/2 cup dried apricots – diced
Salt and pepper
In a container, combine 2 tbsp olive oil, mustard, vinegar, orange juice, apricot preserves, and garlic to create your marinade.
Coat the chicken thighs in the marinade and let sit for 2-24 hours in the fridge. An hour before cooking, take the chicken out of the fridge to allow it to come to room temp.
In a pan, add 2 tbsp olive oil and bring to medium heat. Add the chicken thighs skin side down and cook until the skin begins to crisp, about 5-8 minutes.
Flip the chicken and cook on the other side for another 5-8 minutes. Remove the thighs and set aside on a plate.
Add the white parts of your scallion to the pan and sauté in the remaining oil. Then, deglaze the pan with the broth or wine. Don’t forget to scrape up the bits of chicken left behind – the flavorful part!
Add the chicken, your remaining marinade, and dried apricots to the pan. Add salt and pepper to taste, cover, and cook for about 10 minutes until the chicken is cooked through and reaches 165°F internally.
Decorate with the remaining green scallions, and eat to your heart’s content!
**This recipe was selected from a #sukkotrecipe search on Instagram that led to @whatalexamade. If you’re an Instagram foodie lover like our Program Assistant, Samantha, you may also enjoy the accounts of @whatjewwannaeat, @theGefilteria, @sarah_lasry, @the.yummy.yenta, @worldofchana, and @erin.eats.mtl for some other Jewish and/or Kosher holiday food inspiration!