Start by seasoning the chicken legs with kosher salt and freshly cracked black pepper. This simple step enhances the natural flavor of the chicken. Let them sit in the seasoning while you prepare the other ingredients.

In a large, oven-safe skillet or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent. This should take about 5 minutes. Next, stir in minced garlic, grated ginger, and sliced red chili. Allow the mixture to cook for an additional 2-3 minutes until fragrant.

Incorporate the saffron, ground turmeric, coriander, cumin, and cinnamon into the skillet. Stir well to coat the aromatics. The colors and aromas will evoke a sense of warmth. Let the spices cook for about 1 minute to unlock their flavors.

Now it's time for the star ingredient: the apricots. Add the chopped dried apricots to the skillet. Stir them in, allowing them to mingle with the spices and aromatics for about 2 minutes. This will soften them slightly, enhancing their sweetness.

Pour in the juice of half a lemon and add the wildflower honey for sweetness. If you prefer a bit more acidity, feel free to add more lemon juice. Mix everything together thoroughly.

Push the apricot mixture to the sides of the skillet and place the chicken legs in the center. Sear them for about 5-7 minutes, turning occasionally until they are golden brown. This step locks in the natural juices of the chicken.

If you’re using a stovetop-safe skillet, transfer it directly to the oven. Otherwise, move the chicken and sauce to a preheated oven set at 375°F (190°C). Bake for about 40-45 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

Once done, take the skillet out of the oven. Garnish the dish with freshly chopped mint and parsley, along with the remaining apricots for a burst of color. Serve this beautiful apricot chicken warm, and revel in the delight of your cooking.