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,' infusing the water with the saffron’s aroma and flavor.
• Make a warming spice blend: In a separate 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 all over with salt and pepper, then dust with half of the spice blend. Place a large skillet over medium-high heat and add olive oil. Cook the chicken for 2 minutes on each side. Remove and set aside.
• Make the apricot sauce: Add the onion to the skillet and cook until golden, approximately 10 minutes. Stir in the garlic, ginger, and chili, then follow with the remaining spice blend. Slice the remaining ½ cup of apricots and stir into the mixture, followed by the blended apricot sauce.
• Finish the apricot sauce: Add lemon juice, honey, bloomed saffron, and salt and pepper to taste. Reduce the sauce over medium heat for approximately 10 minutes.
• Heat the oven: While the sauce reduces, heat the oven to 400°F.
• Bake the chicken: Place the chicken on top of the apricot sauce and spoon a little sauce on top. Roast until the chicken is cooked through and the skin is crispy, between 30 and 45 minutes.
• Serve: Sprinkle over finely chopped fresh mint and parsley and serve.