Persian Polo Chicken

Joint the chicken into pieces if not already done, then season generously with salt and black pepper on all sides.

Heat 3 tablespoons of margarine or oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, approximately 8-10 minutes total, then remove and set aside.

In the same pot, add the remaining 2 tablespoons of margarine or oil and sauté the diced onion until softened and lightly golden, about 3-4 minutes.

Return the browned chicken pieces to the pot and add enough water to barely cover them. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes.

Rinse the basmati rice thoroughly under cold running water until the water runs clear, then drain well.

Chop the dried apricots into bite-sized pieces. After the chicken has simmered for 30 minutes, stir in the apricots, raisins, and ground cinnamon.

Increase heat to medium and stir in the prepared rice, mixing gently with the chicken and sauce until combined. Pour in enough water so the rice is just covered by liquid, then bring to a boil.

Once boiling, reduce heat to low, cover the pot tightly with a lid or foil, and cook for 30-35 minutes until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.

Remove from heat and let rest, covered, for 5 minutes to allow the rice to fluff.

Fluff gently with a fork, taste and adjust seasoning with salt and pepper as needed, then transfer to a serving platter with the chicken pieces arranged on top.