- 8 chicken thighs (boneless, skin on)
- 3 tbsp. olive oil
- 2 French shallots, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 cup apricot preserve or jam
- 1 tsp honey
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh chives, finely chopped
- ½ tsp cayenne
- 1 lime thinly sliced
- ¼ cup green onions, cut on an angle
- ½ cup roasted cashews, chopped
Makes 4 - 6 Portions
1. Preheat the oven to 375 degrees F.
2. Liberally season the chicken thighs with kosher salt and pepper.
3. In an enameled cast iron skillet pre-heat the olive oil on medium high, add in the chicken thighs skin side down and brown them about 2-3 minutes per side. Remove from the pan and reserve on a dish.
4. If the pan seems dry add in some additional olive oil, sauté the shallots and garlic, and cook for about 2 minutes. Deglaze the pan with chicken stock. Add in the apricot preserve, honey, Dijon mustard, Worcestershire sauce, chives and cayenne and whisk together and allow it to come up to a simmer.
5. Return the chicken thighs skin side down and simmer for about 2-3 minutes, then flip them. Add in lime slices and cover the pan with aluminum foil. Place into the preheated oven and cook for 10 minutes, then baste the thighs with the sauce in the pan, remove the aluminum foil and cook for an additional 10-12 minutes or until the chicken is cooked through and crispy looking. (the chicken should reach 165 degree F internal temperature). *Depending on your oven, you can finish the dish off by placing it on broil if you want a crispier chicken skin right at the end for about 5 minutes.
6. Take out of the oven and top with green onions and chopped cashews, I love to serve it straight from the pan, family style.