A beautiful pairing of Middle Eastern spices and the sweetness of apricots enrich this one-pot dinner. And it's comforting and delicious–Perfect for a fall evening curled up on the couch.
Recipe & Food Styling Beth Jacob. Photography Jerry Grajeski.

Recipe & Food Styling Beth Jacob. Photography Jerry Grajeski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons canola oil
  • 6 bone-in chicken thighs
  • 2 carrots, diced
  • 3 ribs celery, chopped
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup dried apricots, thinly sliced
  • 1 cup brown lentils, rinsed well
  • 4 cups chicken stock
  • Coarse salt and freshly ground pepper, to taste


In large Dutch oven over medium-high heat, heat oil and brown chicken pieces on all sides; remove to large plate. Lower heat to medium, add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger and spices and cook for 5 more minutes. Return chicken and its accumulated juices to Dutch oven. Add apricots, lentils and stock and bring to a simmer. Cover and cook over low heat for approximately 1 hour, until lentils are tender and chicken cooked through.