Persian Saffron Chicken Stew with Dried Apricots and Almonds

Ingredients

• •4 boneless, skinless chicken thighs
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1/2 teaspoon ground turmeric
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1/4 teaspoon ground saffron, steeped in 2 tablespoons warm water
• •1/2 cup dried apricots, halved
• •1/4 cup slivered almonds
• •2 tablespoons olive oil
• •1 cup chicken broth
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons chopped fresh parsley for garnish

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Season the chicken thighs with salt and black pepper, then sear them in the hot oil for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

3. 3

   In the same pot, add the chopped onion and sauté for 5-6 minutes until soft and translucent.

4. 4

   Add the minced garlic, ground turmeric, ground cinnamon, and ground cardamom to the onions. Stir well and cook for 1-2 minutes until fragrant.

5. 5

   Return the seared chicken thighs to the pot and pour in the chicken broth.

6. 6

   Add the steeped saffron water, dried apricots, and slivered almonds to the pot. Stir to combine.

7. 7

   Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot. Let it cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded together.

8. 8

   Taste the stew and adjust the seasoning with more salt or pepper if needed.

9. 9

   Garnish with freshly chopped parsley and serve hot with basmati rice or flatbread.