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by Jess Thomson
Serves 6
Start to finish: 1 1/2 hours
from Edible Seattle January/February 2010
Serve over rice, couscous, pasta, or steamed potatoes.
1 4- to 5-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
Zest and juice of 1 lemon
4 cups chicken stock
1 cup dried apricots (if you can, find a tart variety, like Blenheim)
1/4 cup chopped parsley
Pat the chicken pieces dry and season on all sides with salt and pepper. Heat a large heavy pot over medium-high heat. Add the oil, then half the chicken pieces, and brown on all sides. Transfer to a plate and set aside, and repeat with the remaining chicken.
Wipe all but about 1 tablespoon fat out of the pan. Add the onion, reduce the heat to medium, and cook, stirring, until the onion begins to soften, about 5 minutes. Add the garlic, ginger, cumin, cinnamon, and turmeric, and cook and stir for a minute or two, until fragrant. Add lemon zest and juice and one cup of stock, and bring to a simmer, scraping any brown bits off the bottom of the pan. Add the remaining stock. Once the pot is simmering again, return the chicken to the pot, and add the apricots. Simmer over low heat, partially covered, for 30 minutes, rearranging chicken pieces halfway through.
Transfer chicken and about half the apricots to a plate, and tent with foil to keep warm. Bring the remaining liquid to a strong simmer and cook for 10 to 15 minutes, until slightly thickened. Season to taste with salt and pepper, and stir in all but a few pinches of the parsley. Return chicken and apricots to the pot, and serve hot, sprinkled with remaining parsley.
*Gluten-free
*Dairy-free
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