Chicken braised with apricots and harissa from Good Things - Recipes and Rituals to Share with the People You Love (page 302) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic and herb labne; Green sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates overnight. Can substitute ghee or extra-virgin olive oil for cardamom ghee.

  • Jane on June 01, 2026

    This was really good though her timings meant it was rather overcooked. 1.5 hrs at 375°F then 18 mins at 425°F seems a lot for chicken thighs. I’ll just do an hour first next time. I served it with the herb labneh and green sauce which I’d recommend.

  • ch_cmh on April 13, 2026

    Used my tagine on the stove instead of braising in the oven. Did finish with the broiler. Served as recommended. Fantastic meal.

  • breakthroughc on February 28, 2026

    This is a crazy good recipe. Melt in your mouth chicken, richly spiced sauce. The green sauce is a great with it. Great entertaining meal.

  • claredeveau on January 19, 2026

    Easy to follow and overall an easy recipe. Just have to recipe to marinate overnight and cook time is long due to braise.

  • DKennedy on December 19, 2025

    Wonderful.

  • MollyB on November 19, 2025

    Great recipe! I wondered if the marinating overnight really makes a difference? I missed that part of the recipe and therefore ended up making it a couple of days later than initially planned, but I think the sauce is good enough that it would probably be fine with a shorter marinade. The green sauce was excellent, and was a great complement to the rich spices in the dish, along with some plain yogurt.

  • QuinceHouse on November 04, 2025

    Incredible. I have a dinner party coming up and I want to make it AGAIN when I usually jump at the opportunity to make something new and exciting.

  • hashi on October 10, 2025

    This takes some planning, but is so worth it. The flavors complement each other so well. I used half the amount of chicken, but the full sauce recipe. Don’t skip the green sauce (also halved) and labne. Served it with cous-cous and I’ll do it again.

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