Chicken in apricot glaze with parsnips and dried fruits

Ingredients:

• 8 medium bone-in chicken thighs with skin
• 2 tbsp. l. olive oil
• 6 medium shallots
• 4 medium parsnips, peeled and cut into 2.5cm pieces
• 1/3 cup apricot jam
• 2 tbsp. grainy mustard
• 1 teaspoon ground ginger
• 0.5 tsp ground cumin
• 0.5 cup pitted prunes, coarsely chopped
• 0.5 tbsp. dried apricots, coarsely chopped
• 1 tbsp. apple cider vinegar

Preparation:

1. Position the oven rack in the middle and preheat to 220°C (425°F). Heat the olive oil in a large oven-safe skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, for 2 minutes.
2. In a bowl, combine apricot jam, mustard, ginger, and cumin. Season the chicken with salt and black pepper and toss with the apricot glaze.
3. Scatter the dried fruit in the skillet. Place the chicken on top, skin side up. Add 1/4 cup water and bring to a boil. Cover and simmer until heated through, 6 minutes. Then remove the lid and transfer the skillet to the oven. Bake until the chicken and vegetables are tender and golden, 20-25 minutes.
4. Push the chicken to the sides of the pan and stir the vinegar into the juices at the bottom of the pan (add up to 2 tablespoons of water if the sauce is too thick). Serve straight from the pan.