Step 1

In a large heavy bottomed skillet, heat 2 tablespoons of the ghee over medium-high. Season the chicken with salt and pepper and add in a single layer. Cook, turning halfway through until golden on both sides, about 6 minutes. Remove chicken to a plate.

Step 2

Add the onions, remaining 2 tablespoons of ghee, and ¼ cup water to the skillet. Increase the heat to high. Using a wooden spoon, scrape up any brown bits on bottom of pan into onions to prevent the bits from burning. Cook, stirring frequently, until onions are deep golden, adding a few tablespoons of water if bottom of pan gets dark and scraping up brown bits, about 10 minutes. Remove half the onions to a bowl.

Step 3

Reduce heat to medium, add the garlic and ginger to the remaining onions in the skillet. Cook, stirring, until fragrant, about 1 minute. Stir in the garam masala and turmeric and cook, stirring, 30 seconds.

Step 4

Pour in the Swanson® Natural Goodness® Chicken Broth, return the chicken and add the rice and 3/4 teaspoon salt to the skillet. Stir to combine. Bring to a boil and cover skillet with lid. Transfer the skillet to the oven and cook until rice is tender and liquid is absorbed, about 15 minutes.

Step 5

Remove skillet from oven and fluff the chicken and rice with a fork. Season with salt and pepper. Top with reserved onions, cilantro, apricot, and almonds. Serve with lemon wedges.