6 bone-in, skin-on chicken thighs
salt and pepper
1 heaping tablespoon flour
2 tablespoons vegetable oil
1 onion, thinly sliced
1 teaspoon minced ginger
3 cloves garlic, roughly chopped
1 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 tablespoons garma masala
2 cloves
1 dozen dried apricots, cut in half
1 small can coconut milk
2 tablespoons apricot jam
1 large handful roughly chopped cilantro