A warmly spiced North African-inspired one-pot dish featuring bone-in chicken, aromatic spices, and dried apricots simmered to perfection.

Scale

6–8 bone-in chicken thighs

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tsp ground ginger

1 tsp ground turmeric

1 tsp cumin

1 cinnamon stick

1 cup chicken broth

½ cup dried apricots

1 preserved lemon (or zest/juice of 1 lemon)

Fresh cilantro and parsley to garnish

Heat olive oil in a Dutch oven over medium.

Season chicken; sear until golden brown and remove.

Sauté onions and garlic, add spices.

Return chicken to the pot with broth, apricots, and lemons.

Cover and simmer for 60–75 minutes until tender.

Garnish with herbs and serve.

Use saffron optionally for an elevated aroma.

Serve with couscous or saffron rice.