This is an easy weeknight meal that I can make in 10 minutes. Some days are so busy that I need to be able to come home and quickly put together a balanced meal. I serve this over cooked millet with a green salad, sautéed kale, or steamed green beans.
Ingredients
2 pounds
bone-in chicken breasts
2 pounds
bone-in chicken legs
1 small
red onions
cut into large chunks
1
lemons
cut into wedges
¾ cups
dried apricots
1 teaspoons
Herbamare
(or sea salt)
1 teaspoons
ground cumin
1 teaspoons
ground coriander
1 teaspoons
ground cardamom
1 teaspoons
freshly ground
black pepper
½ teaspoons
turmeric powder
1 pinches
cayenne pepper
3 tablespoons
butter
(or coconut oil)
Garnish
chopped
cilantro
green onions
sliced
