1 tsp olive oil
2 pounds skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 Tbsp minced, peeled fresh ginger
3 tsp garam masala
4 garlic cloves, minced
1.5 cups chicken broth
1 can chickpeas (15 oz.)
1.5 - 2 cups dried California apricots and/or prunes (I like a mix of both)
Brown chicken on both sides in olive oil. Remove chicken from pan. Saute onion in same pan 3 minutes or until tender, then add ginger, garam masala and garlic. Cook 1 minute, then add broth, scraping pan to bring up browned bits. Return chicken to pan and simmer, covered, for one hour. Add chickpeas and dried fruit in the last ten minutes of cooking time.
Serve over couscous pilaf for best results.