- 1 tablespoon olive oil
- 4 chicken thighs
- 1 large onion, halved lengthwise and cut into thick slices
- 1 tablespoon minced garlic
- 1/2 cup unsulfured apricots, halved
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 cup beer (preferably lager)
- salt and pepper to taste
- Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
- Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.