This chicken pot is an instant welcoming celebration when presented at the table. Its delicate sweetness and crunchy pistachios are a joyful reminder of Eastern Mediterranean cuisine and its decadence of flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 chicken thighs, bone-in and skin-on
• 4 ounces dried apricots, cut in half
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 tablespoon pomegranate molasses
• 2 tablespoons fresh lemon juice
• 1/4 cup pistachios, coarsely chopped
• Salt and pepper to taste
• 1/2 cup water

Instructions:

1. Pat dry the chicken and season generously with salt on both sides, then sprinkle with pepper.
2. In a large frying pan with a lid, heat the olive oil over low heat and sauté the chopped onions until golden brown. Remove the onions and set them aside.
3. Place the chicken thighs skin side down in the pan, cover, and cook for about 10-12 minutes until the skin becomes golden. Turn the chicken pieces over and cook for another 10 minutes.
4. Remove the chicken pieces from the pan, then add the apricot pieces and the cooked onions back into the pan. Place the chicken over them.
5. In a separate small bowl, combine water, cinnamon, ground coriander, pomegranate molasses, and lemon juice. Mix well and pour this mixture over the chicken in the pan. Lower the heat and let it cook for about 20 minutes until the liquid is reduced by half and the chicken is tender.
6. Sprinkle the coarsely chopped pistachios over the dish and serve with simple pasta or rice.

This revised version corrects any mistakes and provides a clearer presentation of the recipe. Enjoy this flavorful and aromatic dish inspired by the rich flavors of the Eastern Mediterranean.