Name: Shurpa with Chicken and Apricots
Total time: 55 min
Yield: 4 servings
Cuisine: Uzbek
Ingredients: 1 lb chicken thighs, bone-in; 1 cup apricots, pitted and halved; 1/2 cup onion, diced; 1/4 cup carrots, grated; 1 tbsp olive oil; 1 tsp cumin; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups chicken broth; 1 tbsp tomato paste

Method

In a pot, heat olive oil, add onion, carrots, cumin, turmeric, salt, and pepper. Sauté for 3 minutes.
Add chicken and cook until browned on all sides. Stir in tomato paste and sauté for 2 minutes.
Pour in chicken broth and bring to a boil. Add apricots and reduce heat to simmer.
Simmer for 40 minutes or until chicken is cooked through. Season with additional salt if needed.
Serve hot with a side of bread or rice.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.