One-Pan Lebanese Freekeh with Chicken and Apricots

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1. 1Step 1: Place the freekeh in a medium bowl and add cold water to cover. Set aside.
2. 2Step 2: In a small bowl, mix 1/2 teaspoon of the salt with the pepper, allspice, coriander, cinnamon, cumin, cloves, and nutmeg. Rub this spice mixture all over both sides of the chicken thighs.
3. 3Step 3: Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown. Remove the chicken to a plate.
4. 4Step 4: Add the onion to the drippings in the skillet. Season with the remaining salt. Cook for 5 minutes, until tender. Add the garlic and cook for 30 seconds, until fragrant.
5. 5Step 5: Drain the freekeh. Add it to the skillet and cook until the grains are coated in oil. Stir in the broth and apricots, and bring to a boil.
6. 6Step 6: Nestle the chicken in the broth. Cover, reduce the heat to low, and cook at a gentle simmer for 20 minutes, until the freekeh is tender and a meat thermometer inserted into the thickest part of the chicken reads 165°F. Uncover and sprinkle with the almonds and fresh herbs before serving.