Caramelized onion and apricot chutney over chicken and saffron rice

Tonight I threw together some things last minute with spices and ingredients on hand. It turned out so well, I had to share - while not authentic, this recipe is delicious.

Preheat the oven to 400F. Take a wide, shallow pan that is safe for the oven. Heat 2-3 tsp of olive oil, then brown chicken legs and thighs. Add 1 onion, sliced thinly and 2 tsp of this spice mixture: 2 parts each: salt, paprika, ginger, and 1 part each: curry powder, chili powder, and white pepper.

Stir it all together and put it in the oven. Cook uncovered about 15 minutes, then cover and cook another 25-35 minutes. The meat should just start to pull away from the bones, and the onions should be really deeply caramelized. Meanwhile, chop 1/3 cup dried apricots (about 6) really finely. Put them in Pyrex and pour over just enough boiling water to cover them. Let them soak to get tender.

When the chicken is done, take the pan out and remove just the chicken. Add 1/3 cup white wine and stir up the onions. Add apricots plus 1/3 cup brown sugar and cook over low till bubbly. Serve with saffron rice or flat bread.