“In her cookbook, ‘Claudia Roden’s Mediterranean,’ the author writes that meat and fruit dishes are ‘a legacy of ancient Persia that spread through the Arab world,’” meals author Mayukh Sen said. This dish is predicated on the interpretation of a Thirteenth-century Arab culinary guide. “The chicken fat renders as the chicken cooks, creating a rich onion-and-apricot flavored sauce.” Get the recipe.