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Brown the chicken thighs in a heavy casserole and set aside
Dispose of most of the remaining oil and add the onions, garlic and ginger to the pan. Cover and cook on low heat for about 10 minutes
Add turmeric, cinnamon and cloves and cook for a few minutes, stirring until it smells aromatic
Pour in the chicken broth and saffron
Add chicken, apricots, sultanas, salt and pepper
Cover and simmer for about two hours or until the chicken starts to fall apart
Serve with cous cous