Combine the salt, pepper, thyme and cinnamon. Rub this mixture on the
chicken parts. Saute the chicken in the hot oil in a large frying pan
with a lid. Cook the chicken about 5 to 7 minutes on each side and
remove from the pan. To the oil, add the onion and cook until wilted
about 2 or 3 minutes, add the rice to the pan and stir until the rice
starts to turn whitish. Put the chicken pieces back on top of the
rice, add the apricots around the chicken and pour in the hot stock.
This will boil very quickly, when it does turn the heat down very low,
cover the pan, and cook until the rice is tender (about 15 minutes)
and the house is redolent with the most enticing aroma of cinnamon and
thyme. Serve with a cucumber yogurt salad and warm pita bread and
pretend you are outside the tent of a nomad looking up at the
countless stars.