Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper.

Add chicken and cook for 4–5 minutes per side until browned. Remove and set aside.

In the same pan, add onion and cook for 5 minutes until softened. Stir in garlic and rosemary and cook for 30 seconds.

Add apricots, apricot preserves, chicken stock, vinegar, cinnamon, and optional red pepper flakes or hot sauce. Stir to combine.

Return chicken to the pan and bring to a gentle simmer. Cover and cook for 25–30 minutes, until chicken is tender and the apricots have softened into the sauce.

Remove lid and simmer an additional 5–10 minutes if you want a thicker sauce.

Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Serve warm with rice, couscous, or roasted vegetables. Enjoy!