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Chicken with Apricots, Lemon and Saffron
Ingredients
  • 6 large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed
  • Salt and pepper
  • ⅛ teaspoon crumbled saffron threads
  • 2 tablespoons lemon juice
  • 1 large onion, diced (about 1½ cups)
  • ½ cup tomato purée
  • Pinch of cayenne
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon green cardamom pods
  • 1 cup white wine
  • 6 ounces dried apricots, about 1 cup
  • 2 small lemons, thinly sliced (do not peel)
  • Cilantro leaves, for garnish
  • Mint leaves, for garnish
  • 2 tablespoons toasted pine nuts, for garnish (optional)
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