Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 1.5 pounds of bone-in, skin-on chicken thighs with 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.25 teaspoon ground cinnamon, salt, and black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a pan over medium heat, then sear the seasoned chicken thighs for 3-4 minutes per side until golden brown and set them aside.

3. 3

   In the same pan, add 1 large sliced yellow onion and sauté for 5-7 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Transfer the sautéed onions and garlic to the clay pot, then arrange the seared chicken thighs on top along with 1 pint of halved cherry tomatoes, 1 cup of pitted and halved dried dates, 0.5 cup of halved dried apricots, 1.5 cups of drained cooked chickpeas, 2 whole star anise pods, and 1 whole sliced lemon.

5. 5

   Pour 2 cups of chicken broth over all the ingredients in the clay pot, ensuring everything is partially submerged.

6. 6

   Cover the clay pot and cook in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the chicken is tender and cooked through.

7. 7

   Carefully remove the star anise pods and lemon slices from the pot, then garnish the finished dish with 0.5 cup of fresh chopped parsley before serving.