Slow-Simmered Chicken with Apricots and Almonds in Spiced Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender chicken thighs slowly simmered in a fragrant tomato sauce with sweet dried apricots and crunchy almonds, reflecting Lebanese culinary traditions. This middle eastern-inspired chicken ready in about 65 minutes blends bone-in chicken thighs, olive oil, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp ground cumin
• 14 oz canned crushed tomatoes
• 1 cup chicken broth
• 1/2 cup, chopped dried apricots
• 1/4 cup, toasted slivered almonds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 5-6 minutes until golden and crispy. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cinnamon, 1/2 tsp ground allspice, and 1 tsp ground cumin; cook for 1 minute until fragrant.
3. Step 3: Pour in 14 oz canned crushed tomatoes and 1 cup chicken broth, stirring to combine. Bring to a simmer.
4. Step 4: Return the chicken thighs to the pot, nestling them into the sauce. Add 1/2 cup chopped dried apricots. Cover and reduce heat to low, simmering gently for 40 minutes until chicken is tender and cooked through.
5. Step 5: Meanwhile, toast 1/4 cup slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
6. Step 6: Serve the chicken with the sauce spooned over, garnished with toasted almonds and 2 tbsp chopped fresh cilantro for brightness.