The dish pairs well with an Old Fashioned with lemon.

“It’s almost like cooking chicken in a bright marmalade,” says David Traina, co-owner and chef of Liberty Market in Gilbert, Arizona.

“Lemon, olive oil and salt are the key to cutting through heavy or vegetal dishes,” says Chef Traina, “But lemons can also boost the flavor of other fruit.”

Liberty Market’s recipe for Apricot & Lemon Chicken, a longtime customer favorite, is actually three different recipes (for a brine, a glaze and a chutney) that come together in a zesty, flavorful meal.

The dish can be downsized to a dinner for two or scaled-up for a family feast. It’s cooked on the stovetop, though it can be finished in the oven for ease.

As an accompaniment, roasted sweet potatoes dusted with pecorino is a Liberty Market favorite.

---

Apricot & Lemon Chicken

Yields: 6 servings

• 6 skin-on chicken breasts (about 3 lbs), brined (see recipe below)
• 6 oz glaze (see recipe below)
• 1/2 cup chicken broth
• Apricot chutney (see recipe below)
• Fresh herbs
• 1 bunch asparagus, grilled

Brine:

• 1/4 cup tamari
• 1/4 cup brown sugar
• 2 Tbsp garlic, minced
• 2 Tbsp fresh herbs (rosemary, sage, thyme)
• Water to cover

Apricot Lemon Chutney:

• 1½ cups dried apricots, chopped
• 1 orange, rough zested, sliced into 1-inch strips
• 1 lemon, rough zested, sliced into 1-inch strips
• 1 lemon, segmented
• 2 cups white wine

Apricot Glaze:

• 2 cups apricot preserves
• 2 oz chipotles in adobo (add more or less, depending on how much spice you like)
• 16 oz chicken broth

Brine chicken. In a bowl or plastic bag, mix together all brine ingredients until sugar is dissolved and fully incorporated. Add chicken. Leave to brine for at least one hour and up to overnight, for best results.

Mix glaze. Blend together all ingredients. Season with salt and pepper if desired. Note: There may be extra leftover which can be stored in an airtight container in the fridge.

Make chutney. Mix together all ingredients and let sit for 15 minutes while apricots rehydrate.

Prepare chicken. Remove chicken from the brine and preheat oven to 400°F.

Place a large non-stick sauté pan on the stove, drizzle with olive oil, and sear chicken skin side down over medium-high heat until it is nice and golden. Flip chicken then add glaze, chutney and chicken stock. Roast in the oven for 20 to 25 min or until it the bird registers 165°F using a thermometer in the thickest part of the breast. Additional chicken stock may need to be added halfway through cooking. Remove from oven. Serve with grilled asparagus and top with more glaze, if desired.