Chicken and apricot masala

1 cup dried apricots

½ teaspoon hot red pepper flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cloves

4 cardamom pods, lightly crushed

1 tablespoon minced garlic

1 tablespoon minced ginger

¼ cup peanut oil

1 cinnamon stick

2 onions, peeled and finely chopped

1 teaspoon salt

3 pounds boneless, skinless chicken thighs, diced

4 medium tomatoes, cut into ½-inch dice

2 tablespoons tomato paste, diluted in ½ cup water

3 tablespoons chopped cilantro leaves

Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.

Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.

In a large saute pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and saute until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.

Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

Time: 45 minutes plus at least two hours' soaking

Nutrition facts per serving: 453 calories, 18 g fat, 3 g saturated fat, 188 mg cholesterol, 24 g carbohydrates, 47 g protein, 639 mg sodium, 4 g fiber