Begin by rinsing the chicken pieces under cold water, then pat them dry with paper towels and season generously with salt.

In a heavy skillet, heat olive oil over medium heat. Add the sliced onion and sauté for 8–10 minutes until golden brown.

Once the onions are golden, stir in minced garlic, turmeric, ground cumin, ground cinnamon, black pepper, and salt. Cook for 2–3 minutes.

Increase heat to medium-high and add prepared chicken pieces to the skillet. Sear each piece for about 5 minutes on each side.

Pour in fresh lemon juice and scrape up the flavorful browned bits from the skillet.

Pour in chicken broth and add dried apricots or prunes. Bring to a gentle simmer.

Cover the skillet with a lid and lower the heat. Allow chicken to cook for 40 minutes.

Uncover the skillet and stir in toasted almond slivers. Cook for an additional 5–10 minutes to thicken the sauce.

Remove the pan from heat and let the Persian Chicken rest for 10 minutes.

Garnish with fresh parsley or cilantro and serve with rice or crusty bread.