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1
Bring 2 cups water to a boil in a small saucepan.
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2
Add the apricots, turn the heat to low, and simmer, uncovered, for 20 minutes.
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3
Remove the apricots with a slotted spoon and reserve the liquid.
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4
Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick.
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5
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
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6
Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
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7
Remove the chicken and set aside; drain all but 2 tablespoons of fat from the skillet.
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8
Turn the heat to medium-low and add the onion.
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9
Cook, stirring occasionally, until softened, about 5 minutes.
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10
Stir in the apricots, sugar, and cinnamon; add the wine, the reserved apricot liquid, and the vinegar.
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11
Raise the heat to high and cook, stirring occasionally and sprinkling with some salt and pepper, until the mixture has thickened and reduced by half.
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12
Return the chicken to the skillet and stir to coat with the sauce.
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13
When the chicken is reheated, about 5 minutes, taste, adjust the seasoning, and serve.
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14
Before browning the chicken, rub it with a mixture of 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/2 teaspoon cayenne.
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15
Proceed as directed, browning the chicken over slightly lower heat to avoid burning the spices.
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16
Garnish with chopped fresh cilantro leaves before serving.
