• 4 oz dried apricots (125 g)
• 1 chicken, cut into 8 pieces, or just thighs
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 2 tsp paprika
• ¼ tsp saffron threads
• 1 tsp ground cinnamon
• 2 tsp coarse salt
• Freshly ground back pepper
• 2 TB (30 g) butter, salted or not
• 1 large onion, finely chopped
• 2 cups chicken stock /broth (if using canned, use a low-salt brand)
• ½ cups (10 g) chopped fresh parsley or cilantro/ coriander, plus a bit extra for garnish
• 1 tbsp honey
• Juice of ½ lemon
• ¾ c (75 g) blanched almonds, toasted

1. Preheat the oven to 190C (or 375 F)
2. Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
3. In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt, and pepper.
4. Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minutes over moderate heat, stirring occasionally, until translucent.
5. Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices.
6. Pour in the stock, add the frech coriander (cilantro), and cover.
7. Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
8. Remove the casserole from the oven.
9. Use tongs to transfer the chicken to a deep serving platter, then cover with foil.
10. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about ⅓ . Taste, and add more salt if necessary.
11. Return the chicken to the pot, add the almonds, and reheat in the sauce.
12. Transfer back to the serving platter.
13. Drain the apricots and spoon them over the to, then garnish with additional cilantro.

Notes