Equipment
Ingredients
Chicken and Produce
- 500 g boneless skinless chicken thighs
- 2 apples, cored and sliced 1cm thick
- 1 yellow onion, halved and sliced
Spices and Liquids
- 30 ml olive oil
- 120 ml chicken broth
- 15 ml apple cider vinegar
- 4 g kosher salt
- 2 g ground cinnamon
- 2 g ground cumin
- 2 g smoked paprika
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 280 kcal
- Protein
- 26 g
- Carbohydrates
- 15 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 10 g
- Sodium
- 622 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 118 mg
- Potassium
- 475 mg
- Calcium
- 37 mg
- Iron
- 1.8 mg
- Magnesium
- 41 mg
- Phosphorus
- 257 mg
- Zinc
- 2.1 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.31 mg
- Niacin
- 7.2 mg
- Folate
- 15 mcg
- Water
- 226 g
Sources: USDA FoodData Central
Method
Pat the chicken thighs dry. In a small bowl, combine cinnamon, cumin, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over all sides of the chicken.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 5 to 6 minutes per side until a golden brown crust forms and the meat is cooked through, reaching an internal temperature of 74°C/165°F. Remove the chicken to a plate.
In the same skillet, add the sliced apples and onions. Cook for 4 to 5 minutes, stirring occasionally, until the onions soften, become translucent, and the apples begin to lightly caramelize.
Pour the apple cider vinegar and chicken broth into the skillet. Use a spatula to scrape the bottom of the pan, releasing any flavorful browned bits into the liquid.
Return the chicken and any resting juices to the skillet. Reduce heat to medium-low and simmer for 2 minutes, allowing the sauce to reduce slightly and coat the chicken and apples. Remove from heat and rest for 5 minutes before serving.
Chef's Notes
- Food Safety: Always use separate cutting boards for the raw chicken and the fresh produce to prevent cross-contamination.
- Apple Selection: Honeycrisp, Braeburn, or Pink Lady apples hold their shape beautifully during cooking without breaking down into applesauce.
- Dietary Modifications: Ensure you use a certified gluten-free chicken broth if catering to strict celiac dietary requirements.
- Searing Technique: Do not crowd the pan when searing the chicken. Cook in batches if necessary to ensure a proper golden crust rather than steaming the meat.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Apples may soften significantly upon thawing.
Reheating: Reheat gently in a skillet over medium heat or in the microwave.
Troubleshooting
Apples turn to mush during cooking
Cause: Apples were cut too thin or a soft baking apple variety was used
Fix: Mash them slightly in the pan and serve as an impromptu savory applesauce glaze over the chicken
Prevention: Cut apples into slices at least 1cm thick and use crisp eating apples like Honeycrisp, Braeburn, or Fuji
Cultural Context
Pairing fruit with savory meats is a culinary tradition spanning centuries, famously rooted in Middle Eastern and European medieval cookery. In modern American cuisine, combining apples and onions with chicken or pork has become a quintessential hallmark of autumn cooking, celebrating the fall harvest by utilizing readily available orchard fruits to naturally sweeten and tenderize weeknight proteins.
