Jardaloo Ma Murghi (Indo-Persian Chicken Curry)

• 1 RawSpiceBar's Indo-Persian Masala
• 20 dried apricots
• 3 cups warm water
• 1/3 cup grapeseed oil (or other neutral oil)
• 2 yellow onions, sliced
• 2 cloves garlic, crushed
• 2 inches ginger, crated
• 6 large chicken thighs
• 1 28oz can whole plum tomatoes, drained of juice
• 1 teaspoon dark brown sugar
• 2 tablespoons cilantro, chopped

1. Heat oil in a deep skillet or stainless steel Dutch oven over medium-high heat. Add onions and saute until golden, about 5-6 minutes.
2. Once hot, add RawSpiceBar's Indo-Persian Masala, chopped garlic and ginger, salt to taste and saute until fragrant, about 1-2 minutes.
3. Add in pierced chicken thighs to pan and saute with the spice and onion mixture till sealed brown on all sides, about 5-6 minutes
4. Add in the plum tomatoes, breaking them down with your hands as you add them to the pan. Finally, add the soaked apricots and 3/4 of a cup of their soaking water.
5. Mix well, cover and simmer on medium-low heat for 20 minutes or until the chicken is cooked through. Stir every few minutes to ensure the spices do not stick and burn.
6. Blend in the chopped cilantro. Bread, steamed rice or Indian flat breads all make excellent accompaniments.
7. Serve Jardaloo Ma Murghi (Indo-Persian Chicken Curry) and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

masala, apricots, warm water, grapeseed oil, yellow onions, garlic, ginger, chicken thighs, tomatoes, brown sugar, cilantro

Taken from www.epicurious.com/recipes/member/views/jardaloo-ma-murghi-indo-persian-chicken-curry-5791c691e69a2cc00d7cbbfe (may not work)