Saffron Braised Chicken

This recipe, from Micahel Solomon of Zahav, calls for shredding the chicken and serving over hummus--which is very good--but you could also serve it with the chicken whole and have it with rice or cous cous.

1 tbsp. ground tumeric
1.5 tsp. ground black pepper
1.5 tsp. ground cumin
1 tsp. ground allspice
1/4 tsp salt
4-5 chicken thighs
1 onion chopped
2 carrots sliced
3 cloves of garlic minced
1 cup dried apricots sliced
1 Tbsp. vegetable oil
1/2 cup tomato paste
2 cups stock
pinch of saffron

Preheat the oven to 350. Mix the dried spices in a bowl, and rub mixture all over the chicken thighs. Leave to absorb the flavors for an hour.
Sear chicken in the oil on both sides and set on plate.  Saute the onions, carrots and garlic in the pan until soft, about 5 minutes. Stir in tomato paste, deglaze skillet with stock, and add apricots and saffron.  Add chicken back in and braise in oven, covered, for 25-40 minutes.  Then wither shred chicken or don't and serve.  Salt to taste.