In her cookbook, “Claudia Roden’s Mediterranean,” the author writes that meat and fruit dishes are “a legacy of ancient Persia that spread through the Arab world.” She created this recipe after referring to a translation of a 13th-century Arab culinary manual. She was intrigued by a chicken dish with apricots and pistachios that seemed to fit right in with modern cooking styles. The chicken fat renders as the chicken cooks, creating a rich onion-and-apricot flavored sauce. Serve it with plain or saffron rice and/or crusty bread. If you prefer your savory dishes less sweet, use fewer apricots.