Creating Flavorful Persian Chicken is simple when you follow these easy steps:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season with salt and pepper on both sides.
2. Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Sear Chicken: Add the chicken thighs to the skillet, skin-side down. Sear for 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove from the pan and set aside.
4. Sauté Onions and Garlic: In the same pan, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
5. Add Spices: Sprinkle in the turmeric, cinnamon, and cumin, stirring to combine. Allow the spices to toast for about 1-2 minutes.
6. Combine Ingredients: Add the chicken broth, tomato paste, and chopped apricots to the skillet. Stir until well mixed.
7. Return Chicken to Pan: Place the seared chicken thighs back into the skillet, ensuring they are submerged in the sauce.
8. Simmer: Cover the skillet and reduce the heat to low. Let the chicken simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
9. Infuse Saffron: While the chicken is cooking, soak the saffron threads in 2 tablespoons of warm water for 10 minutes. Add this saffron infusion to the skillet during the last 5 minutes of cooking.
10. Garnish and Serve: Once cooked, remove the skillet from the heat. Garnish with chopped parsley and serve with lemon wedges on the side.