Apricot Chicken

Ingredients:

6 boneless, skinless chicken thighs

olive oil

salt & pepper

cayenne

1/2 onion, chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp garam masala

1 1/2 tsp flour

1 1/2 cup chicken broth

1/2 cup dried apricots, whole or halved

1 tbl lemon zest

2 tsp fresh ginger, minced

3 cups basmati rice, cooked

pomegranate seeds for garnish

Instructions:

Preheat oven to 375
Season chicken with salt and pepper. In a dutch oven, fry 6-7 minutes on each side in a little olive oil.
Once chicken is browned, place on baking sheet in the oven for 30 minutes.
Start rice cooking according to package instructions.
Add onion, garlic and ginger to the same pan and cook until softened, scraping the brown bits from the bottom.
Add cumin, garam masala and a sprinkling of cayenne. Stir until fragrant, about a minutes or so.
Mix flour in with broth with a fork then add broth, apricots and lemon zest. Bring to a boil and reduce to desired consistency.
Serve chicken over rice and top with sauce and pomegranate seeds.