Apricot Chicken

• 6 skinless chicken thighs, bone-in
• 2 tablespoons olive oil, divided
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 teaspoons minced ginger
• 12 teaspoon chili paste
• 1 (28 ounce) can crushed tomatoes
• 12 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 12 teaspoon ground turmeric
• 1 teaspoon lemon juice
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 34 lb dried apricot, diced
• 14 lb pine nuts

1. In a large skillet, brown the chicken pieces in 1 tbsp olive oil, about 4-5 min per side.
2. Transfer to a plate.
3. Heat remaining oil in skillet.
4. Add onions, and saute until soft, 3-4 minutes.
5. Add garlic, ginger and chili paste, and cook until fragrant, about 1 minute.
6. Add tomatoes (with juices), allspice, cinnamon, turmeric, lemon juice, sugar, salt, apricots and pine nuts and stir well.
7. Nestle chicken pieces into sauce; pour any accumulated juices from the plate into the skillet as well.
8. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until chicken is cooked through.
9. Serve with couscous.

chicken, olive oil, onion, garlic, ginger, chili paste, tomatoes, ground allspice, ground cinnamon, ground turmeric, lemon juice, sugar, salt, apricot, nuts

Taken from www.food.com/recipe/apricot-chicken-427212 (may not work)