This recipe is simple yet it delivers the complicated flavors of a pro. Make copies of this one, your friends will ask. Fatima taught me how to make this and it has easily become one of my absolute favorites.
Serve it over Cauliflower Couscous.
Always remember ALL ORGANIC ALL THE TIME !
3 tablespoons-Olive Oil
1 whole Chicken –cut up
2 large Shallots-sliced (yellow onion good too)
3 Figs –halved
2 Bell Peppers-sliced
2 Cups Chicken Broth
2 Zucchini or Courgettes- cut into 1”rounds
2 Carrots-cut into ½ ” rounds
2 teaspoons Fresh Parsley-chopped
2 Tablespoons Fresh Cilantro or Coriander-chopped
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 teaspoon-Ginger Powder
1 teaspoon Tumeric
1 teaspoon Cinnamon
5 Dried apricots
In a large pan, coat chicken in olive oil. Top with shallots.
Sprinkle with Salt, Pepper, Ginger Powder,Tumeric, Cinnamon.
Cover and cook on med high for 15 minutes.
Add Broth, carrots, zucchini, bell peppers, Parsley, and Cilantro apricots and figs.
Cover and cook until chicken falls off the bone, about 30 more minutes.
Serve over Cauliflower Couscous.
Eaton Square Edibles 
Looks yummy, where do you add the apricots and the figs?
oops sorry i left that part out! add along with the broth and the other veggies,ill update recipe now ! thanks for the catch