Saffron Chicken with Apricots

8 pieces chicken (preferably 4 drumsticks and 4 thighs)

1 pinch saffron

1 cup sour cream or thick unsweetened yogurt

1 lemon, juiced

Salt and pepper

2 tablespoons olive oil

1 large onion chopped

1 large tomato chopped

1 jalapeño pepper, optional

2-3 sticks cinnamon

3-4 green cardamom pods

3-4 whole peppercorns

3-4 whole cloves

2 large bay leaves

2 tablespoons fresh ginger-garlic paste

1 tablespoon paprika

½ teaspoon turmeric

1 tablespoon cumin-coriander powder

¼ cup chopped cilantro

1 cup dried apricots

2 cups water

Add saffron, sour cream, lemon juice, salt and pepper to a nonreactive bowl and mix well to combine. Add the chicken pieces, toss to coat. Cover and marinate in the refrigerator for 2 hours.

In a heavy bottom pan or pressure cooker heat oil and fry onions until browned. Add chopped tomatoes, jalapeño (if using), and all the dried spices. Lower the flame and cook the mixture till you get the aroma of all the spices. Add the marinated chicken and stir the mixture continuously for about 5 minutes so that it does not stick to the bottom. Add cilantro, dried apricots and water. Bring the mixture to a boil and simmer until the chicken is no longer pink.

Serve with crispy, thin fries and garnish with a few cilantro leaves. It can also be served with a light rice pilaf.

Serves four.