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Greek Yogurt - Marinated Chicken Thighs with Apricots, Amaretto and Spinach

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  •  4 bone-in chicken thighs
  • ¼ teaspoon ground coriander
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup Liberté Greek yogurt
  • 1 teaspoon butter
  • 1 shallot, minced
  • 4 dried apricots, chopped
  • ¼ cup amaretto
  • 2 cups spinach leaves, washed and dried



  1. In a mixing bowl, combine the coriander and nutmeg with the yogurt.
  2. Toss the thighs in the yogurt and marinate for at least 4 hours or overnight, if possible.
  3. Place the dried apricots in a bowl and cover with amaretto. Let sit for a few hours or overnight.
  4. Place the rack four inches from the heating element and preheat oven at broil.
  5. Place the thighs on the rack of the broiler pan and broil the chicken for 5 minutes with the skin side up.
  6. Turn the thighs over and broil for another 5 minutes. Turn the thighs one more time and broil for 5 more minutes. At this point the chicken should be cooked. If not, turn the broiler off and allow the chicken to sit in the oven for another 5 minutes.
  7. Heat the butter over medium heat in a sauté pan.
  8. Add the shallots and cook until tender and translucent, about 7 minutes.
  9. Add the apricots and amaretto and cook until the liquid has reduced by three quarters.
  10. Add the spinach and cook until it is wilted.
  11. If any juices have collected in the pan under the chicken, add them to the spinach mixture.
  12. Season with salt and pepper and serve with the chicken thighs.



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