|1 teaspoon||ground cinnamon |
|1/2 teaspoon||ground cardamom |
|1-1/2 teaspoon||ground ginger |
|1 teaspoon||turmeric |
|1/2 teaspoon||black pepper |
|1-1/4 teaspoon||salt, divided |
|2 tablespoon||olive oil |
|3 pounds||chicken, cut into 6 pieces |
|1 large||onion, 1/4-inch slices |
|6 cloves||garlic, minced |
|5 sprigs||fresh cilantro, chopped |
|5 sprigs||fresh flat-leaf parsley, chopped |
|1-1/2 cups||water |
|2 tablespoons||mild honey |
|1/2 cup||dried apricots, chopped |
|2 cups||steamed rice, couscous, or quinoa|
Note: Turmeric will color the skin yellow, use gloves when coating chicken with spices.
In a small bowl, combine cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt. Coat the chicken skin with spice mixture. Set aside.
Note: Depending on the size of the skillet, chicken may need to be browned in batches. Be careful to not over crowd the pan.
In a large, heavy bottomed skillet, heat olive oil over medium high heat. Add chicken, skin side down, and brown for 6 to 8 minutes. Turn chicken and cook for an additional 3 minutes more, then transfer to a plate. Brown remaining chicken in the same manner.
Once chicken is all browned and transferred to plate, add onion and remaining salt. Cook uncovered, stirring frequently, until soft, 6 to 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley water, honey, cinnamon, and apricots. Stir to combine, scraping the bottom to release any browned bit. Add chicken and any juices accumulated on plate. Cover and reduce heat. Simmer for 30 minutes. Serve with rice, couscous, or quinoa. Serves 4 to 6.