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1
Heat oil in a 6- to 8-qt.
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2
heavy-bottomed pot over medium-high heat.
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3
Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.
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4
Turn over and cook 3 minutes more.
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5
Transfer to a plate; repeat with remaining chicken and set aside.
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6
Drain all but 2 tablespoons oil from pot and reduce heat to medium.
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7
Add onion and saute until golden, 5 to 7 minutes.
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8
Add garlic and ginger and cook, stirring constantly, for 3 minutes.
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9
Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
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10
Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.
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11
Bring mixture to a boil, then reduce heat to medium-low.
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12
Cover and simmer 40 minutes.
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13
Take pot off heat and remove parsley sprigs and chilies.
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14
Remove skin from chicken.
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15
Heat oil in a 6- to 8-qt.
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16
heavy-bottomed pot over medium-high heat.
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17
Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.
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18
Turn over and cook 3 minutes more.
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19
Transfer to a plate; repeat with remaining chicken and set aside.
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20
Drain all but 2 tablespoons oil from pot and reduce heat to medium.
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21
Add onion and saute until golden, 5 to 7 minutes.
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22
Add garlic and ginger and cook, stirring constantly, for 3 minutes.
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23
Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
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24
Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.
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25
Bring mixture to a boil, then reduce heat to medium-low.
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26
Cover and simmer 40 minutes.
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27
Take pot off heat and remove parsley sprigs and chilies.
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28
Remove skin from chicken.
