Saffron-Infused Chicken and Apricot Tagine

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

Season the chicken with salt and pepper, then sear skin-side down for 6 minutes until golden brown and remove from the pot.

Reduce heat to medium, add the finely diced onion, and sauté for 5 minutes until soft.

Stir in the grated garlic, ginger, cinnamon, cumin, and saffron, cooking for 1 minute until fragrant.

Pour in the chicken stock, scraping the bottom of the pan to release any browned bits.

Return the chicken to the pot, tuck the apricots around the pieces, and bring to a gentle simmer.

Cover the pot and cook for 30 minutes until the chicken is tender and cooked through.

Remove the lid and simmer for another 3 minutes to slightly thicken the sauce before serving.