The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round. Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady.
Even better, that sauce results from just a few kitchen staples. Along with the requisite garlic, olive oil, salt, and pepper, I added cilantro, an herb I adore year in and out. Then from the spice cabinet, I pulled out the coriander seeds, which I had no doubt would go perfectly well with the cilantro.
Reprinted from 'Favorite Recipes from Melissa Clark's Kitchen' by Melissa Clark with Black Dog & Leventhal, 2018. —Melissa Clark
2 to 3
large or 2 small apples
boneless, skinless chicken thighs, cut into 1-inch strips
extra-virgin olive oil
1 1/2 teaspoons
chopped fresh cilantro, dill, or parsley
garlic cloves, minced
freshly ground black pepper
In This Recipe
Preheat the oven to 400° F.
Core the apples and slice them as thinly as you can without getting out (or buying!) a mandoline (between 1/8 and 1/4 inch is fine).
In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon of the cilantro (or dill or parsley). Spread the ingredients into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the reserved cilantro (or dill or parsley). The sauce will be thin, so serve with crusty bread or over rice to sop up the sauce.