Step 1

1 In a large saute pan over medium heat, warm the oil until it shimmers

Step 2

2 Add the onions, cover and cook, uncovering and stirring often, until soft and golden, about 10 minutes

Step 3

3 Transfer the onions to a medium bowl

Step 4

4 Add the chicken thighs to the pan, skin side down

Step 5

5 Season lightly with salt and pepper, cover and cook until the fat has rendered and the skin is well browned, 10 to 15 minutes

Step 6

6 Turn the chicken over and season lightly with more salt and pepper

Step 7

7 Re-cover and cook the other side until browned, about 10 minutes

Step 8

8 Add the apricots and return the onions to the pan, lifting the chicken pieces so they sit on top of the apricots and onions

Step 9

9 In a measuring cup, whisk together the water, pomegranate molasses, cinnamon, coriander and lemon juice until well combined

Step 10

10 Pour the mixture over the chicken

Step 11

11 Decrease the heat to medium-low or low, cover and cook at a simmer until the chicken is very tender and cooked through, so that an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 25 minutes, partially uncovering the pan after about 15 minutes to allow some of the liquid to evaporate and the sauce to thicken

Step 12

12 (The sauce will get thicker the longer the chicken is simmered uncovered

Step 13

13 )

Step 14

14 Remove the skillet from the heat, sprinkle the chicken with the pistachios and serve