Summer Chicken Dinner with Red Currants and Apricots
Summer Chicken Dinner with Red Currants, Apricots, and Honey-Lime Sauce is a simple one-pan 30-minute recipe that makes a beautiful, restaurant-worthy presentation! Packed with nutrients, it's a great recipe to use red currants in a savory main dish. This Mediterranean-style recipe is dairy-free, gluten-free, and high in protein. I used fresh red currants also known as Ribes rubrum - a member of the gooseberry family.
Course Main Course
Cuisine American, Mediterranean
Keyword chicken with red currants, savory recipe with red currants, summer chicken dinner
Season chicken thighs with paprika, chili powder, Italian seasoning, salt, and pepper.
Heat a large, high-sided, 12-inch cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through.
Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove from heat.
Remove chicken from skillet.
Cook apricots
To the same, now empty, skillet, on medium heat, add sliced apricots and slightly cook them in chicken juices, without overcooking, - about 3 or 5 minutes. They should not get mushy.
At the very end, add honey and lime juice. Add more honey and more lime juice to taste, if you like.
Assembly
Add red currants to the skillet with cooked apricots. You don't need to cook the red currants - just stir them in.
Add back the cooked chicken nestled in between the apricots and red currants. Reheat briefly. Remove from heat.
Top with fresh thyme. Garnish with fresh lime slices.