- 1/8 cup olive oil
- 1 (4-lb.) chicken, cut into 10 pieces
- 1 cup dried apricots
- 1 cup crushed, pitted green olives
- 1 red onion, cut into eighths
- 1 Tbs. crushed red pepper flakes
- 1 Tbs. cumin
- 1 cup chicken stock
- zest of 1 lemon
- 1/2 bunch fresh cilantro
- salt and pepper to taste
Heat oil in a large straight-sided skillet or a Dutch oven. Season chicken pieces with salt and pepper and add them to hot oil to sear. Remove to a plate.
Saute onion until soft then add turmeric, crushed red pepper flakes, apricots, olives, lemon zest and chicken stock. Stir and cook for a few minutes.
Return chicken to pan, bring to a boil and then partially cover and lower to a simmer. Simmer for 20 more minutes. Tear fresh cilantro over chicken before serving.