Heat oil in a large Dutch Oven over medium heat. Add chicken thighs and sauté until golden brown all over, 5-10 minutes. Remove from pot. Add onion and garlic to Dutch oven and sauté until soft and golden, about 5 minutes.
Stir in cumin and cilantro and sauté 1 minute. Pour in stock and return chicken to Dutch oven together with fennel and carrots. Bring to a boil and stir well. Reduce heat, cover, and simmer until chicken is tender and juices run clear when the thickest part is pierced with a knife, about 30 minutes. Uncover and, if there is too much liquid, boil to reduce slightly.
Add apricots to Dutch oven and stir gently to mix. Simmer over low heat 5 minutes longer.
Season to taste with salt and pepper, sprinkle with fennel leaves, and serve over rice or potatoes.
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|Serving Size: 1 Serving (1254g)|
|Recipe Makes: 4|
|Calories from Fat: 1298 (62%)|
|Amt Per Serving||% DV|
|Total Fat 144.2g||192 %|
|Saturated Fat 39.9g||199 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 33.9g|
|Cholesterol 680.4mg||209 %|
|Sodium 1100.2mg||38 %|
|Potassium 2534.1mg||67 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 15.5g|
|Protein 172.1g||246 %|
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Calories per serving: 2108
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