Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of fresh ginger, peeled and grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon saffron threads, lightly crushed (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 1/2 cup (75g) dried apricots, halved or quartered
  • 1/4 cup (35g) slivered almonds, toasted
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 tablespoon lemon juice (15ml)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, ground ginger, cinnamon and turmeric. Sear the chicken in batches until browned on all sides. Remove from skillet and set aside.
  2. Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and grated ginger; cook for another minute until fragrant.
  3. Stir in saffron threads (if using), diced tomatoes (with juice), and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Return the chicken to the skillet. Add the dried apricots. Cover and simmer over low heat for 45 minutes, or until the chicken is tender and cooked through.
  5. Stir in lemon juice. Garnish with toasted almonds and fresh cilantro. Serve hot over couscous or rice. Check the taste and add salt and pepper to match your personal taste.