Yield: Serves 4 to 6

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

Instructions:

1. Heat oil in a large straight-sided skillet or a Dutch oven.
2. Season chicken pieces with salt and pepper and add them to hot oil to sear. Remove to a plate.
3. Saute onion until soft then add turmeric, crushed red pepper flakes, apricots, olives, lemon zest and chicken stock.
4. Stir and cook for a few minutes.
5. Return chicken to pan, bring to a boil and then partially cover and lower to a simmer.
6. Simmer for 20 more minutes.
7. Tear fresh cilantro over chicken before serving.