Moroccan Inspired Apricot-Braised Chicken

1 tablespoon olive oil
4 chicken thighs
1 large onion, halved lengthwise and cut into thick slices
1 tablespoon minced garlic
1/2 cup unsulfured apricots, halved
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 cup beer (preferably lager)
salt and pepper to taste

Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.

Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken.

To Freeze: Freeze in freezer safe container

To Reheat: Heat covered on stovetop on medium-low until chicken begins to fall away from the bone, about 30 mins.