apple juice - roughly 8 cups but it depends on the size of your pot
250 g dried apricots (about 1 cup)
100 g whole almonds
1 bunch mint, roughly chopped
1 bunch cilantro, roughly chopped
Lightly coat the bottom of a large stockpot or casserole dish with olive oil, then lightly brown the chicken thighs, skin-side down. When the skin easily pulls off the bottom of the pot, flip the thighs.
Add the onions and garlic and saute for 3 more minutes.
Sprinkle the spices into the pot, salt liberally, and pour in just enough apple juice to cover the meat. Bring to a boil, cover, and simmer 15 minutes. Check periodically to make sure the chicken doesn't dry out; add more juice if needed.
Add the apricots and almonds; cover and cook 15 more minutes.
Remove the chicken thighs. Discard the skin and bones and shred the meat. Return meat to the pot and add the mint and cilantro.
Serve over rice or couscous with a little more cilantro sprinkled on top.
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