A beautiful pairing of Middle Eastern spices and the sweetness of apricots enrich this easy to make one-pot dinner. It's comforting and delicious–and perfect for cold fall and winter dinners.

Chicken thighs have been getting more attention lately it seems, I used to prefer breast meat, but now I love thighs. They are inexpensive and effortless to cook, and here they with a mix of delicious spices, your family will just love them!

Gluten free, double check chicken thighs with your butcher.

For vegetarian, leave off chicken thighs; it's delicious without.

Recipe & Food Styling Beth Jacob. Photography Jerry Grajeski.

Recipe & Food Styling Beth Jacob. Photography Jerry Grajeski.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 2 tablespoons vegetable oil

  • 6 chicken thighs, bone-in

  • 2 carrots, chopped

  • 3 celery ribs, chopped

  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, minced

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup dried apricots, finely chopped

  • 1 cup brown lentils, rinsed well
  • 3 cups chicken stock, (1 Knorr gel pack with 3 cups water)

  • Coarse salt and freshly ground pepper, to taste


In a large Dutch oven or heavy skillet 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. Add apricots, lentils, and stock and bring to a simmer. Add chicken and its accumulated juices, cover and cook over low heat for approximately 45 minutes, until lentils are tender and chicken cooked through.