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1.
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Season the chicken thighs generously with salt and pepper and place them in a single layer in a microwave-safe casserole dish (if you use a plate, the juices may run over and make a mess).
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Cover the dish tightly with plastic wrap and microwave on 50% power for 15 minutes.
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2.
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Heat the olive oil in a Dutch oven or large pot over medium high heat.
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When hot, add the onion, garam masala and 1/4 teaspoon of salt, and cook for 5 minutes until the onion is softened.
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Add the garlic and cook for 30 more seconds.
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3.
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Add the flour and cook for about a minute, until the flour is slightly browned.
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Stir constantly so that the flour doesnt burn.
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4.
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Pour in the broth and scrape up any brown bits from the bottom of the pot.
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Add the tomatoes, quartered apricots and chickpeas, bring to a simmer and cook for about 5 minutes on medium heat (until the apricots are soft).
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5.
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Turn down the heat to low and add the microwaved chicken thighs, submerging them in the liquid.
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Add any juices from the chicken as well.
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Cover the pot and cook for about 10 minutes, until the chicken is tender and cooked through.
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If desired, break thighs apart with a spatula or shred with a fork.
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6.
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Stir in the cilantro and season to taste.
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7.
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Serve over rice or couscous, with extra cilantro for garnish.
