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Braised chicken korma with dried apricots

Serves 4

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup chopped shallot
1 1/2 pounds bone-in chicken thighs
1/4 teaspoon mustard seeds
1/2 teaspoon red chile flakes
1/2 teaspoon ground fenugreek
1 teaspoon garam masala
10 dried apricots -- cut into small dice
1/4 cup red wine vinegar
1 tablespoon honey
2 cups chicken stock
1 cup whole fat yogurt (1/2 cup reserved for garnish)
1/4 cup toasted pistachios -- ground to a chunky powder (for garnish)

Preheat the oven to 300 degrees. Heat the butter and vegetable oil in a medium ovenproof skillet. Add the shallot and chicken thighs and cook until the chicken browns well on one side. Turn the chicken pieces over, add the mustard seed, fenugreek, red chile flakes, garam masala, apricots, red wine vinegar and honey and cook for 5 minutes until the vinegar reduces. Whisk together chicken stock and ½ cup of the yogurt, then add to pan, bring to a simmer, cover and cook in the oven until thighs are cooked through, about 45 minutes to 1 hour. Garnish with pistachios and serve extra yogurt on the side.