Cumin-Spiced Chicken with Apricots and Almonds

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs slow-cooked with sweet dried apricots and toasted almonds in a fragrant cumin-spiced sauce. This Algerian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp (optional) cayenne pepper
• 1 cup chicken broth
• 1/2 cup, pitted and sliced dried apricots
• 1/4 cup, slivered almonds
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper
• fresh, for garnish parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 3-4 minutes per side until golden brown; remove and set aside.
2. Step 2: Add 1 large finely chopped onion to the skillet and cook for 5 minutes until soft and translucent. Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, and 1/4 tsp cayenne pepper; cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup chicken broth, scraping the bottom of the pan to release any browned bits. Return chicken thighs to the skillet, add 1/2 cup sliced dried apricots, and bring to a gentle simmer. Cover and cook for 20 minutes, or until chicken is cooked through.
4. Step 4: Stir in 1/4 cup slivered almonds and 1 tbsp lemon juice, then cook uncovered for 5 more minutes to toast the almonds slightly. Garnish with fresh parsley before serving.