Delicious Chicken, Apricot and Cider with Miso Recipe
Delicious Chicken, Apricot and Cider with Miso Recipe is great with chicken and the flavors of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation.
Note: All recipes use the British term for cider, scrumpy, and apple juice. Cider and scrumpy are alcoholic and the equivalent to the American ‘hard cider’; apple juice is non-alcoholic and equivalent to the American ‘cider.’
For the dry cider ingredient listed for this recipe, look for an alcoholic cider on the drier side (with less residual sweetness).
- 2 tablespoons olive oil
- 8 skin-on bone-in chicken thighs
- 1 onion, cut into wedges
- 4 large, ripe, fresh apricots, halved and pitted
- 2 tablespoons miso paste
- 500 ml (17 fl oz/2 cups) dry cider
- 1 tablespoon pine nuts
- handful of parsley, roughly chopped
- your choice of vegetables and greens
- Preheat a fan oven to 160ºC (320ºF/gas 4).
- Heat the oil over a medium heat in a large flameproof casserole dish (Dutch oven). Add the chicken and fry for 5–7 minutes on both sides until the skin become crispy.
- Add the onion and fry for a further 7 minutes until soft then add the apricot halves and fry for another 3 minutes until they start to soften too.
- Stir in the miso paste and cook for 1 minute. Turn up the heat and pour in the cider. Bring to the boil for 1 minute, then take off the heat.
- Transfer the casserole dish, uncovered, to the oven and cook for 20 minutes until the chicken is tender and cooked through.
- While the chicken is in the oven, toast the pine nuts in a dry non-stick frying pan (skillet) for 5 minutes, stirring regularly, until lightly browned.
Remove the chicken from the oven, garnish with the chopped parsley and toasted pine nuts and serve with your favorite veg and greens.