Preparation Steps

• 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.
• Make a warming spice blend: In a 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 with salt and pepper, dust with half of the spice blend, and cook in a skillet with olive oil until browned.
• Make the apricot sauce: Cook onion in the skillet until golden, then add garlic, ginger, chili, and remaining spice blend. Stir in sliced apricots and blended apricot sauce.
• Finish the apricot sauce: Add lemon juice, honey, bloomed saffron, and adjust seasoning. Reduce the sauce over medium heat.
• Heat the oven: While the sauce reduces, preheat the oven to 400°F.
• Bake the chicken: Place chicken on top of apricot sauce and roast until cooked through, 30-45 minutes.
• Serve: Garnish with freshly chopped mint and parsley before serving.