Description
A harmonious blend of turmeric, cinnamon, and toasted almonds with tender chicken thighs and golden apricots, creating a comforting Persian dish perfect for family dinners.
Ingredients
2 lbs bone-in chicken thighs (halal certified)
1 large onion, thinly sliced
4 garlic cloves, minced
1 tbsp turmeric
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp saffron threads (or ½ tsp ground ginger and turmeric)
â…“ cup slivered almonds
1 cup dried apricots, halved
2 tbsp vegetable oil
1 tsp salt
½ tsp black pepper
1 cup water or vegetable broth (no alcohol)
Instructions
Heat oil in a large skillet over medium heat. Toast almonds until golden; set aside.
Add onions and sauté until translucent. Stir in garlic and sauté for 1 minute.
Place chicken thighs in the skillet, skin-side down. Cook until golden brown (5-6 minutes per side).
Sprinkle turmeric, cinnamon, cardamom, and saffron (or substitutes) over the chicken. Add salt and pepper.
Pour in water/broth, bring to a simmer. Cover and cook for 20 minutes.
Add apricots and toasted almonds. Simmer uncovered for 10-12 minutes until sauce thickens.
Check for doneness (internal temperature 165°F) and adjust seasoning.
Notes
Use boneless thighs for quicker cooking if desired.
Store leftovers in an airtight container for up to 3 days.
Serve with basmati rice or flatbreads.
For richer flavor, use apple cider instead of water/broth (ensure no added alcohol traces).