2 cups of chicken stock can be used.
Brown chicken in olive oil and set aside the chicken. Reduce heat and add onions and ginger to sauté. Add spices and apricots and saute 4 to 5 minutes. Add tomatoes and chickpeas and bring to simmer. Add chicken and stock and simmer 30 minutes. (You can include zucchini, carrots or any other vegetables) (Recipe #263)