An easy, spicy-sweet skillet dinner from the Kitchn.
Ingredients:
3/4 cup apricot preserves
1/3 cup rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon grated fresh peeled ginger or 1/4 t ground ginger
2 large cloves garlic, minced, or 4 stems green garlic, sliced
Pinch red pepper flakes
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1/4 cup lightly packed chopped fresh cilantro
Arrange a rack in the middle of the oven and heat to 350°F.
Place the apricot preserves, vinegar, shoyu, ginger, garlic, and red pepper flakes in a small bowl and whisk to combine; set aside.
Pat the chicken thighs dry and season on both sides with salt and pepper.
Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking.
Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.
Flip the chicken thighs and carefully pour the glaze evenly over them. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total.
Sprinkle the chicken with cilantro and serve, with plenty of the sauce, over a cooked grain like rice, farro or freekeh.
