Rub chicken down with 1/2 teaspoon salt, the pepper, ginger, and allspice. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on both sides. Don’t worry about cooking the chicken all the way through—it will be going back in the pot with the rice and will have plenty of time to get cooked through. Remove chicken from pan; cover with foil to keep warm.
In the same Dutch oven, melt the other tablespoon over butter over medium heat. Add onion; cook 10 minutes or until golden, stirring occasionally. There will be lots of spice and brown bits from the chicken left in the bottom of the pan, so as you’re cooking the onions, try to scrape the bottom of the pan a little to loosen them. They will add a lot of flavor to the dish.
Once the onions are done, add saffron, garlic, and red pepper flakes, and cook 1 minute, stirring constantly. The saffron will add its distinctive aroma and color to the dish, and the garlic and red pepper flakes will add a little kick.
Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, orange juice, broth, rice, and apricots; bring to a boil. Add the chicken that you set aside.
Cover, reduce heat, and simmer 25-30 minutes or until rice is tender and the liquid is absorbed. Take the pot off the heat and add the pistachios. Let the pot stand off the heat for a few minutes before serving. Enjoy!