Ingredients for 4 servings:
1. 1 cinnamon stick, 2 to 3 inches, broken into pieces
2. 1/2 teaspoon ground cardamom
3. 3 tablespoons olive oil
4. 2 yellow onions, thinly sliced
5. 1 -2 garlic clove, minced
6. 2 inches fresh ginger, peeled and finely grated
7. 1 (14 1/2 ounce) can diced tomatoes
8. 1 cup chicken stock
9. 2 teaspoons salt
10. 2 whole skinless chicken breasts, bone-in, split
11. 2 cups dried apricots
12. 1/8 teaspoon saffron thread, soaked in
13. 2 tablespoons water

Directions:
1. In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
2. In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
3. Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
4. Add the garlic and grated ginger and stir for 3 to 5 minutes.
5. Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
6. Cook for 5 minutes.
7. Place chicken in the crock pot and pour the onion mixture over.
8. Cover and cook on low for 3 to 4 hours, until the chicken is tender.
9. The last 30 minutes of cooking, add the apricots and saffron water.
10. Finish cooking and serve immediately on top of saffron rice.