1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 1/2 teaspoons ground ginger
1 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone reserved for another use
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro, chopped
5 sprigs fresh flat-leaf parsley, chopped
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish or regular apricots
Stir together ground cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt, and 3 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat 1 tablespoon oil in a large, heavy-bottomed pot, over moderate heat until hot but not smoking. Brown half of chicken, skin sides down, about 8 minutes. Flip, cook about 3 minutes more, then transfer to a plate. Brown remaining chicken in the same manner, adding any spice mixture left in the bowl.
Add onion and remaining 1/4 teaspoon salt and cook uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley to the pot, reserving a handful for serving. Then add water, honey, cinnamon, apricots, chicken, and any juices accumulated on plate. Reduce heat slightly and simmer, covered, 30 minutes.
If you’re serving this for a dinner party and need to start it in advance, feel free to cook it low and slow instead. I’ve cooked it in a 275-degree oven for 1.5 hours. Like I said, meltingly tender.
Serve the chicken over either rice or couscous, topped with parsley and cilantro.
Source : allrecipes.Com