South African Inspired Chicken Curry with Apricots and Peppers

2 tablespoons canola oil
Six 10- to 12-ounce bone-in skin-on or skinless chicken breasts, cut in half the short way
2 medium onions, chopped
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 bay leaves
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon ground cinnamon
1 teaspoon salt
1â„4 teaspoon cayenne pepper
2 cups chicken broth
1â„4 cup all-fruit apricot spread
1â„2 cup chopped dried apricots
1 red or green bell pepper, cored, seeded, and chopped
1 tablespoon red wine vinegar
1 â„4 cup buttermilk (regular, low-fat, or fat-free)

Heat a very large skillet or a large Dutch oven over medium heat. Swirl in the canola oil, then add the breasts bone side up. Cook until browned, about 3 minutes, shaking the pan occasionally to make sure theyâ€™re not sticking. Turn and continue cooking until browned on both sides, about 3 more minutes. Transfer to a plate and set aside.
Drain off all but 1 tablespoon fat in the pan and add the onions. Cook, stirring often, until softened, about 2 minutes.
Add the ginger, garlic, and bay leaves; cook for 15 seconds. Stir in the turmeric, cumin, coriander, chili powder, cinnamon, salt, and cayenne. Cook until aromatic, stirring constantly, about 10 seconds.
Pour in the broth, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add the all-fruit spread and stir until simmering.
Return the chicken breasts to the pan along with the dried apricots, bell pepper, and vinegar. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the chicken is cooked through, until a meat thermometer inserted into the thickest part of a breast registers 160Â°F (our preference) or 170Â°F (the USDA recommendation), 25 to 35 minutes.
Stir in the buttermilk and simmer for 1 minute. Remove the pan from the heat and set aside, covered, for 5 minutes to blend the flavors.