Chicken with apricots, lemon and saffron from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Jane on March 15, 2018

    I didn't love this. I thought I would as it had ingredients I like but it was overly sweet from the apricots (and I didn't use the full amount in the recipe). The lemon slices balanced the sweetness some but not enough. Though the side I made, Spinach and preserved lemon freekeh from On the Side by Ed Smith was fabulous!

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