Ingredients: 

• 4 bone-in, skin-on chicken thighs
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 tbsp (Sutu Okpoo) spice blend
• 1 cup chicken broth
• 1/2 cup dried apricots, halved
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh cilantro for garnish

Instructions:

1. Brown Chicken: In a tagine or heavy pot, heat olive oil over medium-high heat and brown chicken thighs on all sides.
2. Aromatics: Add onion and garlic; sauté until soft.
3. Simmer: Stir in the (Sutu Okpoo) blend and dried apricots, add chicken broth and optional smoky mix. Cover and simmer for 35–40 minutes until the chicken is tender.
4. Finish: Garnish with fresh cilantro and serve with couscous or flatbread.