Each half chicken fillet cut in half. Roll in flour, seasoned with salt and pepper, and fry in 2 tablespoons oil on both sides until Golden light brown. Spread from the pan and set aside.

Heat the remaining oil and saute the vegetables: onions cut into rings or half rings (I used red onion), the eggplant cut into slices, pepper cubes. Vegetables simmer until soft 5-6 minutes.

Add to the vegetables the chicken, pour in the chicken broth, add grated on a fine grater ginger, saffron or turmeric and cut into fine strips zest of orange. Bring to boil and simmer for about 30 minutes.

Add the previously soaked and squeezed dried apricots, season with salt and pepper to taste and simmer for about 10 more minutes. In the end, add lemon juice and stir.

When serving decorate with sprigs of parsley or cilantro. The traditional garnish to this dish - couscous. I don't have it and I took the advice specified in the recipe, which said that no worse to this stew is boiled rice, mixed with greens and roasted almonds. Very tasty! Bon appetit!