Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. 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.