6 Whole Apricots halved and pitted, or use 12 dried
2 Cups Chicken Stock
3 Cups White Rice
Coat the bottom of a large deep skillet with olive oil and heat until shimmering. Dredge the chicken in the flour, shaking off any excess. Place chicken pieces in the skillet, skin-side down and brown about 5 minutes. Turn and brown on the other side. Remove to a plate. Pour off all but 2 TB of oil. Saute onion in skillet, scraping up any brown bits from the bottom, until softened, about 10 minutes. Add spices and saute a few additional minutes until fragrant. Add preserved lemon and stir to combine. Return chicken to skillet with any accumulated juices. Nestle apricot halves among the chicken pieces. Add chicken broth and bring to a boil. Turn heat down and cover. Simmer 25-30 minutes until chicken is cooked through. Serve over rice.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.