Heat 3 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Cut the chicken breast into roughly 2-inch chunks. Brown the pieces in batches for 4–5 minutes per batch, turning them so all sides develop a firm golden crust. Transfer to a plate and set aside.

In the same pot over medium heat, add the diced onions and cook for 5–6 minutes, stirring occasionally, until they are soft and beginning to colour at the edges. Add the minced garlic and stir constantly for 1 minute until fragrant but not browned.

Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and coats the onions. Pour in the red wine and scrape the bottom of the pot with a wooden spoon, loosening all the browned bits, and let it bubble for 1–2 minutes until the sharp alcohol smell fades.

Return the chicken to the pot along with the cooked kidney beans, water, paprika, and ground cinnamon. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 35–40 minutes, stirring occasionally, until the chicken is tender and pulls apart easily and the sauce has thickened enough to coat a spoon.

About 5 minutes before the end of cooking, add the canned apricots with their juice. Stir gently to distribute them through the stew and let them warm through without breaking apart completely. Taste the sauce and adjust salt as needed.

Check that the sauce is glossy and clings to the chicken and beans. Serve hot directly from the pot or transfer to a serving dish, spooning plenty of sauce over each portion.

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