3 tablespoons extra virgin olive oil
4 chicken thighs, skinless
1 onion, chopped
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cumin
1 teaspoon ground coriander
6 ounces dried apricots, chopped
1 14.5 ounce can diced tomatoes, with juice
1 14.5 ounce can chickpeas, drained
2-2 ½ cups chicken stock, water, or the liquid from the canned chickpeas
⅔ cup bulgur
Salt and pepper to taste
An Oldways recipe, adapted from Mark Bittman in the New York Times . Oldways photo