Glazed Chicken with Dried Fruit and Parsnips

Ingredients

• 1 tablespoon apple cider vinegar 
• 0.3 cup apricot preserves 
• 0.5 cup apricots dried roughly chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 4 medium parsnips peeled cut into 1-inch chunks
• 0.5 cup prune- cut to pieces pitted roughly chopped
• 6 medium shallots 
• 8 medium skin-on bone-in
• 2 tablespoons whole-grain mustard 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Position a rack in the center of the oven and preheat to 42
2. Heat the olive oil in a large ovenproof skillet over high heat.
3. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
4. Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
5. Scatter the dried fruit in the skillet.
6. Place the chicken, skin-side up, on top.
7. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
8. Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick).
9. Serve from the skillet.
10. Photograph by Antonis Achilleos