The aromatic, exotic flavors of this dish come from North Africa; this method also works very well with pork loin or shoulder or with lamb.  Serve with couscous for an authentic treat.

Cayenne Pepper, Cinnamon Korintje Powder Grade A, Saffron - Spanish Superior Grade, Smoked Spanish Paprika, Thyme Leaves, Turmeric Ground

2 tablespoons unsalted butter
1 large Spanish onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 large garlic cloves, chopped
1/2 teaspoon cinnamon korintje powder grade a
1 teaspoon turmeric ground
1 teaspoon smoked spanish paprika
1/2 teaspoon thyme leaves
1/2 teaspoon cayenne pepper
Generous pinch saffron spanish superior grade
6 pounds bone-in, skin-on chicken pieces
2 tablespoons olive oil
4 cups chicken stock
12 dried apricots, quartered
1 cup lightly toasted pistachio nuts
1/4 cup coarsely chopped fresh cilantro leaves

Place a large Dutch oven or flame-proof casserole over medium high heat and when it is hot, add the butter.  Add the onion, carrot, celery and garlic and cook until they are softened and very lightly browned, about 15 minutes.  Add the spices and continue cooking.

While the vegetables are cooking, place a large skillet over medium high heat and when it is hot, add the oil.  Sprinkle the chicken with salt and pepper; add a few pieces to the skillet, one at a time, allowing the skillet to reheat between additions.  As the chicken pieces are deeply browned, add them to the Dutch oven or casserole.  When all the chicken has been added, add the chicken stock and cook until it just comes to a boil.  Lower the heat to the lowest possible heat and cook until the chicken is tender, about 1 hour.  Cover and refrigerate overnight.  Remove any fat that has come to the surface.

Just prior to serving, place the casserole over low heat, add the apricots and cook until heated throughout.  Serve immediately, garnished with pistachio nuts and cilantro.   

Yield: serves 8 - 12
Level of Difficulty: 3
Time: 1 1/2 hour plus overnight refrigeration