Simple yet surprising skillet ginger chicken with apricots

This one-dish dinner packs a lot of punch, with cumin, coriander, dried apricots and fresh mint.

View in browser|nytimes.com Continue reading the main story February 19, 2024 David Malosh for The New York Times. Food stylist: Simon Andrews. Skillet ginger chicken with apricots and braised chard with gnocchi to forget it's February By Melissa Clark Cold February nights call for slowly simmered stews and braises; heady, savory aromas; and bowls of succulent, fall-off-the-bone meats. But what if you're pressed for time? I'd prescribe Yasmin Fahr's spicy, speedy recipe for skillet ginger chicken with apricots. The genius thing here is that although the meal comes together in less than an hour, your kitchen will smell as if you've been cooking all day, the wafting scents of coriander and cumin mingling with lightly floral dried apricots and fresh mint. Boneless, skinless chicken thighs keep the cooking time brief, while baby spinach adds low-effort color and a silky texture. Serve it over rice or bread to take advantage of that heady pan sauce. Featured Recipe Skillet Ginger Chicken With Apricots View Recipe → If your preferred remedy for the winter blahs is to pretend that it's already spring, my one-pot braised chard with gnocchi, peas and leeks can provide a delicious deception. Chock-full of white wine, herbs and pillowy potato gnocchi, it's a brothy dish that's both light and rich, especially if you stir in the optional but delightful dollop of fresh ricotta at the end. Alternatively, a dash of cheerful color can distract you from February's gray skies. Pairing Lidey Heuck's easy pan-seared salmon with Hetty Lui McKinnon's tangy and sweet tamarind-maple brussels sprouts will make for a dazzling pink and green meal, suffused with deep, complex flavors. February is also an excellent opportunity to indulge in creamy, buttery and cheesy pasta dishes. In her Cajun-style shrimp Alfredo, Farideh Sadeghin riffs on classic fettuccine Alfredo by adding jalapeño, onion and celery, along with a spicy spoonful of Creole mustard for kick. Plump shrimp give the dish a succulent note and a satisfying measure of protein. Onward to dessert! A few years ago, Julia Moskin aptly adapted Erin Gardner's already adaptable recipe for kitchen sink cookies, bursting with potato chips and M&M's, for a story about "procrastibaking." A traditional and time-honored workday strategy any time of the year, it is, I believe, particularly curative in February. In her piece, Julia quotes Erin about her procrastibaking rationale: "Being in a field where I have to be creative on demand, I think my brain needs to ride on cruise control before getting down to business." Amen to that! Who else can relate? Let me know at hellomelissa@nytimes.com. As always, you'll need to subscribe to get the recipes, and we thank you if you already do. Note that if you bump into any technical problems, you can send an email to cookingcare@nytimes.com for help. That's all for now. I'll see you Wednesday. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. One-Pot Braised Chard With Gnocchi, Peas and Leeks By Melissa Clark 45 minutes Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Pan-Seared Salmon By Lidey Heuck 20 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Tamarind-Maple Brussels Sprouts By Hetty Lui McKinnon 35 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. Cajun-Style Shrimp Alfredo By Farideh Sadeghin 45 minutes Makes 4 servings Julia Gartland for The New York Times Kitchen Sink Cookies Recipe from Erin Gardner Adapted by Julia Moskin About 1 hour, plus chilling Makes About 18 large cookies Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018