Apricot Chicken Thighs Over Rices
This easy apricot chicken thigh recipe is bursting with bold, comforting flavors thanks to the warm notes of baharat seasoning. It’s the perfect sweet-and-savory dish for busy weeknights—and with the Instant Pot, you get a hands-free, one-pot meal that feels elevated but totally effortless.
Ingredients
- 6-8 boneless skinless chicken thighs
- 1 onion, sliced
- 4-6 carrots, sliced into 2 inch pieces
- 4 garlic cloves, minced or 1 tsp garlic powder
- 1 cup chicken broth
- 1/4 cup almond butter
- 1/2 cup coconut cream
- 3 Tbsp baharat seasoning
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package (16oz) soft dried apricots Trader Joe's are my favorite!
Instructions
- Instant Pot Cooking Method: Add chicken, onions, carrots, and garlic to the inner pot of the Instant Pot. In a bowl, whisk together the chicken broth, almond butter, coconut cream, turmeric, baharat seasoning, salt, and pepper. Pour over the chicken mixture. On MANUAL high pressure, cook for 8 minutes. Let it naturally release, or do a 10 minute quick release. Add the apricots, close the lid and let it set in the broth for 10-15 minutes. Serve over rice.
- Stove-Top Cooking Method: In a large dutch oven over medium heat, add 1 Tbsp olive oil to the basin. Add chicken and onions, and cook until lightly browned on both sides. Add carrots and garlic. In a bowl, whisk together the chicken broth, almond butter, coconut cream, turmeric, baharat seasoning, salt, and pepper. Pour over the chicken mixture. Bring to a boil, then lower the temperature to medium-low. Cover with a lid, and let it cook for 15 minutes, or until the chicken is cooked through. Turn off the burner and add the dried apricots. Let the mixture sit on the stove for an additional 10 minutes, then serve over rice.