1 1/2poundsboneless skinless chicken thighsor 3 pounds bone-in, skin-on chicken pieces (I prefer dark meat)
1/2cupdried Turkish apricots
2Tablespoonsmild honey, such as wildflower or orange blossom
1/3cuptoasted almonds(blanched almonds may also be used)
Mise en Place
In a large bowl, combine 2 Tablespoons olive oil with spice blend and salt. Add chicken and turn to coat well. Set aside. Peel red onion, cut in half lengthwise, and cut into 1/4 slices. Mince garlic. Rinse herbs and leave to drain. Separate the halves of the Turkish apricots with your hands or a knife. Set aside.
Cook the Chicken
Heat a heavy skillet over medium-high heat. Once you see white whisps of "smoke" coming off the pan, add half of the chicken pieces. Cook for 4-5 minutes per side, until the chicken releases from the pan and is lightly browned. Remove to a plate, and continue with the remaining chicken pieces.
Turn the heat down to medium and add sliced onion. Cook, stirring, until soft. Add garlic and cook for a few minutes more. Add cilantro and parsley to the pan, along with 1/2 cup water, chicken, any juices from the plate, plus the apricots, honey, and cinnamon stick. Be sure to scrape the bottom of the pan to release any stuck bits. Reduce heat and cover. Simmer for 12-15 minutes (longer for bone-in chicken).
Discard herbs and cinnamon stick, then serve chicken sprinkled with toasted almonds on top.