Cooking Instructions

• Plump the dried apricots: Soak ½ cup of the dried apricots in 2 cups of warm (but not boiling) water until plump, 10 to 15 minutes.
• Bloom the saffron: Mix ⅛ teaspoon ground saffron with 3 tablespoons water. Set aside to 'bloom,' infusing the water with the saffron’s aroma and flavor.
• Make a warming spice blend: In a separate small bowl, combine ground turmeric, ground coriander, ground cumin, and ground cinnamon.
• Blend the apricots: Blend the apricots and the water until smooth. Set aside until ready to use.
• Season and sear the chicken: Season the chicken all over with salt and pepper, then dust with half of the spice blend. Place a large non-stick skillet over medium-high heat and add olive oil. Once the oil glistens, add the chicken and cook for 2 minutes on each side. Remove the chicken from the pan and set aside while making the sauce.
• Make the apricot sauce: Add the onion to the skillet and cook until golden, approximately 10 minutes. Stir in the garlic, ginger, and chili, then follow with the remaining spice blend. Slice the remaining ½ cup of apricots and stir into the mixture, followed by the blended apricot sauce.
• Finish the apricot sauce: Add the fresh lemon juice, honey, bloomed saffron, and salt and pepper to taste. Reduce the sauce over medium heat for approximately 10 minutes. Taste and adjust the seasoning, adding more salt, honey, and/or lemon to taste.
• Heat the oven: While the sauce reduces, heat the oven to 400°F.
• Bake the chicken: Place the chicken on top of the apricot sauce and spoon a little sauce on top. Place the pan into the oven to roast until the chicken is cooked through and the skin is crispy, between 30 and 45 minutes.
• Serve: Sprinkle over finely chopped fresh mint and parsley and serve.