What Makes These Thighs So Jammy (Image Credits: Unsplash)
Busy home cooks now have a fresh option for weeknight dinners straight from the New York Times. Melissa Clark highlighted these jammy chicken thighs in her April 27 newsletter, praising their nod to Moroccan tagines through a simple sheet-pan approach. An apricot jam marinade delivers fruity sweetness and juiciness, transforming bone-in thighs alongside chickpeas and onions into a glossy, flavorful dish ready in about an hour.
What Makes These Thighs So Jammy
The secret lies in the marinade, which pools at the pan’s bottom during roasting. Vegetable stock ensures the chicken stays moist, while apricot jam provides a bright, fruity note that clings to every bite. Warm spices like turmeric and ginger, combined with thyme, garlic, and soy sauce, evoke the depth of a tagine without the fuss.
Clark noted the marinade’s dual role: functional for tenderness and delicious as a sauce. Onions caramelize softly beneath the chicken, soaking up juices, while chickpeas add heartiness. Green olives, stirred in late, cut through the richness with their brininess.
Gathering the Ingredients
This recipe calls for straightforward pantry staples and fresh produce. It serves four to six, making it ideal for family meals or leftovers. Precise measurements keep the balance perfect.
- 2½ to 3 pounds bone-in, skin-on chicken thighs (about 7 thighs)
- Fine sea salt
- ½ cup vegetable or chicken stock
- 6 tablespoons apricot jam
- 2 tablespoons olive oil
- 1½ tablespoons soy sauce
- 2 tablespoons chopped thyme, plus more for garnish
- 3 garlic cloves, minced or pressed
- 1½ teaspoons ground turmeric
- 1½ teaspoons ground ginger
- 2 large onions, thinly sliced
- 1 (15-ounce) can chickpeas, rinsed
- ½ cup pitted green olives (such as Castelvetrano)
Couscous, rice, or flatbread completes the plate, rounding out the Moroccan vibe.
Step-by-Step Sheet-Pan Execution
Preheat the oven to 400 degrees for even roasting. Season the thighs generously with salt on both sides before coating. The process unfolds in layers for maximum flavor infusion.
- Add the chicken thighs to a large bowl and season them on both sides with ¾ teaspoon salt.
- Make the marinade: In a medium bowl, combine the vegetable stock, apricot jam, olive oil, soy sauce, thyme, garlic, turmeric, ginger and ¾ teaspoon salt. Pour about half of the marinade over the chicken and turn to coat.
- On a sheet pan, combine the onions, chickpeas and remaining marinade and toss to coat. Arrange the onions and chickpeas in a single layer and place the chicken on top, skin side up. Roast for 30 minutes, until the chicken starts to brown.
- Remove the pan from the oven, scatter the olives around the chicken and roast for 10 to 15 minutes more, until the chicken is cooked through and golden, and the onions are soft and caramelized.
- Garnish with thyme if desired and serve immediately.
Why It Fits Every Season
Sheet-pan simplicity suits harried evenings, yet the bold profile elevates casual suppers. The jam’s versatility shines year-round – no seasonal produce required beyond onions and herbs. Leftovers reheat well, with the sauce thickening into something even more addictive.
Serve it with couscous or flatbread for a festive, any-time-of-year meal.
For the full recipe, visit New York Times Cooking. This dish proves flavorful cooking need not complicate life.
