Apricots — In the Evening (Part 2)
I know a woman who turns up her nose at vegetables in baked goods. Sweet potato pie and pumpkin cheesecake would never touch her lips.
No doubt, she’d push her plate away at fruit tucked into savory dishes, too.
If only she knew what she was missing.
Apples with Cornish game hens. Pears with pork. Duck with cherries.
And of course, apricots with chicken.
There’s just something magical about the slightly sweet, softly rounded flavors of fruit in a main dish.
“Sara’s Persian Chicken” perfumes chicken thighs with cardamom, cumin, cinnamon, ginger, saffron, and dried apricots. It’s akin to a classic chicken tagine, but this recipe from “Braises and Stews” (Chronicle Books) by Tori Ritchie takes a little less effort and time.
I love to serve it with couscous. Just follow the directions on the box of your favorite brand of quick-cooking couscous. I like to cook it with chicken broth instead of water. Sometimes I’ll throw in a pinch of saffron, or not. After it’s cooked, and has steamed to a fluffy texture, I’ll add half of a chopped preserved lemon, some minced chives, and a handful of toasted pine nuts. For a more substantial side dish, stir in some canned, rinsed and drained chickpeas, too, if you like.