Jul 13 2026
Restaurants›Aba›Spicy Chicken Ragu Recipe

Spicy Chicken Ragu Recipe

Inspired by Aba
Time1h
Serves4

dried apricot, pine nut, sorghum molasses

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Ingredients

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Main Ingredients

Vegetables and Aromatics

Spices and Seasonings

Liquid Ingredients

Method

Preparation

  1. 1

    Prepare the Chicken

    Trim excess fat from chicken thighs and cut them into bite-sized pieces.

  2. 2

    Chop the Vegetables

    Finely chop the onion, garlic, red bell pepper, carrot, and celery.

  3. 3

    Chop the Dried Apricots

    Chop the dried apricots into small pieces to ensure they mix well with the ragu.

  4. 4

    Toast the Pine Nuts

    In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes. Stir frequently to prevent burning.

Cooking

  1. 5

    Sauté the Aromatics

    In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

  2. 6

    Brown the Chicken

    Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.

  3. 7

    Add Spices and Liquids

    Stir in the crushed red pepper flakes, salt, black pepper, dried thyme, and bay leaf. Then add the chicken broth, crushed tomatoes, and chopped dried apricots. Bring to a simmer.

  4. 8

    Simmer the Ragu

    Reduce heat to low, cover, and let the ragu simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.

  5. 9

    Finish with Sorghum Molasses

    Stir in the sorghum molasses and let cook for another 5 minutes. Adjust seasoning with salt and black pepper if necessary.

  6. 10

    Serve

    Serve the Spicy Chicken Ragu over pasta or rice, topped with toasted pine nuts.

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