Ingredients:

• 6 bone-in, skin-on chicken thighs

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp turmeric

• ¼ tsp cayenne pepper (optional)

• 1 cup chicken broth

• ½ cup dried apricots, halved

• ¼ cup almonds, toasted

• 1 can (15 oz) chickpeas, drained

• 1 preserved lemon, chopped (or zest of 1 lemon)

• Fresh cilantro and mint leaves for garnish

• Salt & black pepper to taste

Instructions:

1. Sear the Chicken:

   • Heat olive oil in the Platinum Jumbo Gourmet Skillet over medium heat.

   • Season chicken thighs with salt and pepper.

   • Place them skin-side down in the skillet and sear for 5–6 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.

2. Build the Base:

   • In the same skillet, add onions and sauté until soft (about 4 minutes).

   • Add garlic and all the spices. Stir until aromatic—about 1 minute.

3. Deglaze & Simmer:

   • Pour in chicken broth, scraping up any bits stuck to the bottom.

   • Add apricots, chickpeas, almonds, and preserved lemon.

   • Nestle chicken thighs back into the skillet, skin-side up.

4. Cook with Moisture Seal:

   • Reduce heat to low. Cover with the Platinum lid to lock in moisture.

   • Simmer for 35–40 minutes, until chicken is tender and infused with flavor.

5. Finish & Serve:

   • Taste and adjust seasoning.

   • Garnish with fresh cilantro and mint.