Serves 4-5

• 3lb Whole Chicken, Cut in Eighths
• 4 tablespoons olive oil, divided
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 2 onions, chopped
• 1/2 cup Chicken Broth
• 1/2 cup dried apricots, roughly chopped

 

Season and sear the chicken
Mix 2 tablespoons oil and spices in a large bowl or plastic bag; add chicken pieces and toss to coat.

Heat remaining olive oil in a large skillet (use deeper Dutch oven if doubling the recipe) and brown chicken on all sides.  Remove browned chicken and set aside (don’t crowd the pan, best to do this in several batches if necessary).

 

Cook onions, then simmer
Add onions and saute over medium heat until browned. Return chicken to pan; add chicken broth and simmer 30 minutes.

 

To finish
Add apricots, simmer another 10 minutes until plump and soft.

If you like, remove chicken pieces and continue to cook the remaining sauce until it thickens. Serve with chicken.