A lovely, fragrant, warming dish for these cold nights.

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1 Tablespoon olive oil

• 1 onion, sliced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground turmeric

• 1 cup chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1/4 cup dried apricots or raisins (or a mixture)

• 1 cup carrots, sliced

• 1 cup canned chickpeas, drained and rinsed

• Salt and pepper, to taste

• Fresh cilantro or parsley, for garnish

• Cooked couscous or rice, for serving

Instructions:

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Add the chicken to the pot, skin-side down, and sear for 5-6 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

In the same pot, add the sliced onions and garlic. Sauté for 3-4 minutes until softened and fragrant.

Stir in the cumin, coriander, cinnamon, smoked paprika, and turmeric. Cook for 1-2 minutes, allowing the spices to bloom.

Pour in the chicken broth and diced tomatoes, stirring to combine. Add the dried apricots or raisins, carrots, and chickpeas. Return the seared chicken thighs to the pot, nestling them into the sauce.

Bring the mixture to a simmer, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with fresh cilantro or parsley and serve over couscous or rice.