- 1 lb. russet potatoes, peeled and finely julienned
- Kosher salt, to taste
- 2 tbsp. canola oil, plus more
- 2 cups dried apricots
- 2 cups unsweetened apple juice
- 6 chiles de árbol, stemmed
- 4 cloves garlic, peeled
- 1 (2″) piece ginger, peeled and thinly sliced
- 2 lb. bone-in, skin-on chicken thighs
- ½ tsp. cumin seeds
- 5 whole cloves
- 3 green cardamom pods
- 2 sticks cinnamon, halved
- 1 large yellow onion, sliced
- ¼ cup madeira
1. Soak potatoes in salted water 1 hour; drain and dry using paper towels. Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until crisp, 2–3 minutes. Transfer to paper towels to drain; season with salt.
2. Bring apricots and juice to a simmer in a 6-qt. saucepan over medium-high heat; cook until apricots are plump, about 10 minutes. Transfer apricots and half the juice to a bowl. Place remaining juice in a food processor; add chiles, garlic, and ginger and purée into a paste.
3. Wipe pan clean and add 2 tbsp. oil; heat over medium-high. Season chicken with salt; cook, flipping once, until skin is crisp, 6–8 minutes, and transfer to a plate. Add reserved paste to pan; cook until golden, 2–3 minutes. Add cumin seeds, cloves, cardamom, and cinnamon; cook until seeds pop, 1–2 minutes. Add onion; cook until caramelized, 10–12 minutes. Add reserved apricots and juice, plus ¼ cup water, and salt; boil. Reduce heat to medium-low and return chicken to pan; cook, covered, until chicken is cooked through, 18–20 minutes. Stir in madeira; cook 2 minutes. Transfer to a serving platter; garnish with fried potatoes.