Pat chicken dry with paper towel. Season both sides with salt, black pepper, turmeric and paprika evenly.

Heat olive oil in a deep skillet over medium heat. Add chicken skin side down. Cook until golden brown.

Turn chicken over and cook other side for five minutes. Remove chicken and set aside.

In the same pan, add sliced onion. Cook slowly until soft and lightly golden in color.

Add minced garlic, cinnamon and cumin. Stir for one minute until fragrant but not burned.

Place browned chicken back into the pan. Nestle pieces gently into the onion mixture.

Pour chicken broth, honey and lemon juice into the pan. Stir gently to combine flavors.

Scatter dried apricots and raisins around the chicken. They will soften and flavor the sauce beautifully.

Cover the pan and reduce heat to low. Simmer gently for 30 minutes until chicken is tender.

While chicken cooks, toast almonds or pistachios in a dry pan until lightly golden and fragrant.

Remove lid and spoon sauce over chicken. Sprinkle toasted nuts and fresh herbs before serving.