Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Pat the chicken thighs dry and season with salt. Sear skin-side down for 5-7 minutes until golden brown, then flip and sear for 3 minutes more. Remove the chicken and set aside.
6-8 pieces bone-in chicken thighs, 2 tablespoons vegetable oil, to taste salt
Lower the heat to medium. Add the diced onion to the pot and cook for 5 minutes until soft. Stir in the minced garlic, grated ginger, ground cumin, and harissa or smoked paprika. Cook for 3 minutes, stirring constantly, until fragrant and the spices coat the onions.
1 large yellow onion, 4 cloves garlic, 1 tablespoon fresh ginger, 2 teaspoons ground cumin, 1 teaspoon harissa or smoked paprika
Add the chicken broth to the pot and scrape up the browned bits from the bottom with a wooden spoon. Return chicken thighs skin-side up to the pot, add the cinnamon stick, and bring to a simmer. Cover and cook for 35 minutes at a gentle bubble (about 180°F).
6-8 pieces bone-in chicken thighs, 1 stick cinnamon stick, 2 cups chicken broth
Stir in the pre-soaked, drained apricots and honey. Simmer uncovered for 10 minutes until the apricots are plump and the sauce thickens slightly. Check that the chicken has reached an internal temperature of 165°F.
1 cup dried apricots, 2 tablespoons honey
Remove the pot from heat, discard the cinnamon stick, and let the chicken rest covered for 5 minutes. The sauce will thicken slightly as it cools and the flavors meld before serving.
1 stick cinnamon stick
