Chicken and Apricot Masala: The number of ingredients might seem daunting, but once you have them, the dish is pretty easy. I really don't think you need to soak the apricots as long as the recipe says. I covered them with boiling water and soaked for an hour or maybe less. But I did make the dish a day ahead, so the apricots were in liquid a long time. Instead of the cardamom pods, I used cardamom seed (available at Yarnoush on Central Avenue.) I also used a mixture of canned plum tomatoes and stewed tomatoes instead of the fresh ones (with some of the liquid, but not all.) I didn't have cinnamon stick, so I just put a little ground cinnamon in the masala paste. Use a free hand with the garlic and ginger -- I always use more than any recipe says. Also don't cut the chicken too small since you don't want it drying out. If you don't like cilantro, leave it out. 1 c dried apricots 1/2 tsp hot red pepper flakes (or to taste) 1 tsp ground cumin 1 tsp ground coriander 4 cloves 4 cardamom pods 1 Tbs minced garlic 1 Tbs minced ginger 1/4 c peanut oil 1 cinnamon stick 2 onions, peeled and finely chopped 1 tsp salt 3 lb boneless, skinless chicken thighs, diced 4 medium tomatoes, cut into 1/2-inch dice 2 Tbs tomato paste, diluted in 1/2 c water 3 Tbs chopped cilantro leaves Soak the apricots over night in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 - 3 hours. Prepare masala: In small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 c water and stir to make a paste. Set aside. In large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt and sauté 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 half way through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot with rice. 6 servings.