Braised chicken with carrot juice and apricots

8 chicken breast with skin (skin keeps moisture in while cooking)
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 cups carrot juice
3/4 cups low salt chicken broth
1/2 lb. apricots (prunes or dates also work)
2 TBSP lemon juice
2 TBSP chopped fresh cilantro

preheat oven to 350.
Combine all ingredients above (except oil, onion, and cilantro) for marinade. Salt and peper chicken breasts before placing them in the marinade. Marinate chicken for at least 3 hours and preferably over night. In oven proof saute pan with a lid, heat the oil over medium-high heat until very hot. Take chicken pieces out of marinade and cook in saute pan until deeply browned, about 5 minutes. Turn pieces over and cook an additional 3-5 minutes. In a separate saute pan cook onions until tender. Remove onions from heat and add chicken to onions along with marinade left over. Place oven proof saute pan in oven (cooked chicken, onions and marinade should be in saute pan. this includes dried fruit). Cook covered in oven for approximately 40-45 minutes. Stir occasionally.
Serve with marinade (make sure everyone gets some onions and apricots) drissled on top and garnish with cilantro.