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Ingredients
2 T. canola oil                                                                             
1 ½ tsp. minced fresh ginger
8 chicken thighs (2 ½ lbs. skinned)                                                   
¼ tsp. ground allspice
¾ c. all-purpose flour                                                         
¼ tsp. ground cinnamon
1 c. dry lentils, rinsed
¼ tsp. ground cumin
6 large scallions, chopped
1/8 tsp. ground nutmeg
6 T. minced cilantro
¼ tsp. cayenne pepper
12 whole, dried apricots (3 oz., quartered)
1 ¾ c. low-sodium chicken broth
2/3 c. golden raisins
¼ c. water
¼ c. minced parsley
Salt & pepper to taste
 
Directions
Preheat oven to 350 degrees. In a large, deep, ovenproof skillet with a lid, heat oil over medium heat. Coat chicken with flour and shake off excess.  Add chicken to the skillet in batches and cook until browned, about 5 minutes per batch.  Set chicken aside.Drain fat from skillet.  Add lentils, scallions, 4 Tbsp cilantro, apricots, raisins, parsley, ginger, allspice, cinnamon, cumin, nutmeg, and cayenne to the skillet.  Cook on minute, stirring. Place chicken and its juices atop lentil mixture.  Add broth and water and bring to a boil.  Cover skillet and place it in the oven.  Bake 30 minutes, then uncover and bake 20 minutes longer, or until chicken and lentils are tender. Before serving, season to taste with salt and pepper and sprinkle with remaining cilantro.