Yogurt-Marinated Chicken with Apricot-Fig Sauce

When I eat yogurt, it’s plain and it’s Greek. I just don’t think you can beat the rich, creamy texture and pleasantly sour tanginess of the flavor. And for the same reasons, it makes a great marinade for chicken. Give it time to penetrate the bird—at least eight hours—and it will help keep the meat moist and tender while cooking.

To keep the Mediterranean theme going, I made a simple, quick sauce for the chicken based on apricots and figs—both dried figs and preserves. The fruity sweetness makes a good complement for the savory chicken.

Dried Figs

Serves 4

Ingredients

• 2/3 cup plain Greek yogurt
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• 4 6-oz boneless, skinless chicken breast halves
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 1/3 cup chopped dried figs
• 1/4 cup apricot preserves
• 2 tbsp fig preserves
• 2 tbsp water
• 1 tbsp white wine vinegar

Marinade Ingredients 

Chopped Figs

Preparation

1. Combine the yogurt, cilantro, parsley, lemon juice, and paprika in a bowl. Place the chicken in a heavy, sealable plastic bag. Add the yogurt mixture and turn several times to coat. Refrigerate at least 8 hours (or overnight).

Yogurt Mixture 

Chicken in Marinade

1. Heat a large, heavy skillet over medium-high heat and add the olive oil, swirling to coat.
2. Remove the chicken from the marinade and wipe off excess with paper towels. Season with salt and pepper and sear until golden brown and just cooked through, 12-14 minutes total, depending on thickness. Note: The chicken and marinade will release considerable liquid during the first several minutes of cooking. Simply allow the liquid to cook down and the chicken will then begin to sear and turn golden.
3. Transfer to a plate and let rest 5 minutes.

Marinated, Seasoned Chicken

Chicken Beginning to Cook

After 1st Turn

1. Meanwhile, melt the butter in a small saucepan or skillet over medium-low heat. Add the dried figs and remaining ingredients and season with salt and pepper.
2. Cook, stirring several times, until the sauce thickens slightly, 10-12 minutes. 

Sauce Beginning to Cook

Cooked Sauce

Spoon the sauce on top of the chicken and serve.

Yogurt-Marinated Chicken with Apricot-Fig Sauce