Ingredients
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1 tablespoon olive oil
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1 tablespoon cumin
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1 tablespoon turmeric
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1 tablespoon paprika
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1 tablespoon coriander
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1 tablespoon garlic salt
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1 tablespoon red pepper flakes
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1 onion, chopped
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1/2 cup dried apricot, cut into bite sized pieces
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2 cups chicken stock
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2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
Instructions
- Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
- Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
- Brown chicken; turn and brown other side, about 4 minutes per side.
- Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
- Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.