Apricot Thyme Chicken and Chickpeas
Recipe by Nargisse Benkabbou | Total time: 1 hour Inspired by the sweet-and-savory balance found in Moroccan tagines, this vibrant sheet-pan dinner delivers bold, layered flavor with minimal effort. At the heart of the dish is a glossy marinade built around apricot jam, which adds a gentle fruitiness and helps keep the chicken tender and juicy as it roasts. The jam is mixed with garlic, thyme, soy sauce and warm spices like turmeric and ginger, creating a rich sauce that flavors both the chicken and the vegetables. As the chicken cooks, a bed of onions and chickpeas soaks up its juices, becoming soft and caramelized. Green olives, added toward the end, bring a brininess that adds contrast. Serve with your choice of sides, such as couscous, rice or flatbread. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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