3 T Peanut Oil
8 chicken thighs, boned and cut into 1 ½- inch pieces
6 apricots, halved and pitted
Kosher salt and black pepper in a mill
2 yellow onions, minced
6 garlic cloves, minced
1 ½-inch piece fresh ginger, peeled and grated
1 t cumin seeds, toasted and ground
1 T coriander seeds, crushed
1 t ground turmeric
1 t ground cardamom
Pinch of cayenne
1 cup chicken stock
1 cup white wine
¼ cup fresh cilantro minced
Apricot or other mild chutney
Heat oil in a large heavy skillet set over medium heat, add chicken, and sauté until it loses is raw look, about 5 minutes. Season with salt and pepper and transfer to a plate, leaving behind all the pan juices. Add the apricots, cut side down, and cook for 2 minutes; turn and cook 1 minute more. Transfer to the plate with the chicken.
Add onions to the pan, lower heat and cook slowly until soft and fragrant, about 15 minutes. Add the garlic and sauté for 2 minutes more. Season with salt and pepper, stir in ginger, cumin, coriander, turmeric, cardamom and pinch of cayenne. Cook and stir for 4 minutes.
Stir in the chicken stock and wine, increase the heat to high and simmer until reduced by one-third, about 5 minutes. Lower heat, return chicken to the pan, cover and simmer gently for 10 minutes. Add the apricots, cover and cook 5 minutes more.
Remove from the heat and let rest, covered, for 5 minutes. Taste and correct seasoning, if necessary. Transfer to a warm platter or serving bowl, scatter the cilantro on top and serve immediately with rice and chutney alongside.