Step 1

Season the chicken: In a large bowl, combine the turmeric, paprika, cumin, salt, and black pepper. Rub the spice mixture evenly over the chicken breasts, ensuring they are well coated. Add the crushed garlic and gently rub it into the chicken for added flavor. Let the chicken marinate for at least 15 minutes to allow the spices to penetrate.

Step 2

Sear the chicken: Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Once the oil is hot, place the chicken breasts in the skillet. Sear for about 5 minutes on each side until they develop a golden-brown crust.

Step 3

Add aromatics: Without removing the chicken from the skillet, scatter the sliced onions around the chicken. Add the dried apricots, Kalamata olives, and green stuffed olives, spreading them evenly. Sprinkle the grated ginger over the ingredients, ensuring it is distributed across the skillet.

Step 4

Simmer: Pour the chicken broth over the chicken and vegetables, ensuring everything is partially submerged. Add the cinnamon stick to the skillet. Reduce the heat to low, cover with a lid, and let it simmer gently for about 20 minutes. Stir occasionally to ensure the flavors are evenly combined and the chicken remains moist.

Step 5

Remove the cinnamon stick before serving. Plate the chicken and spoon the sauce with apricots, olives, onions, and broth over the top. This dish pairs wonderfully with couscous or fake mujadara.