Marinate the chicken thighs with salt, pepper, sambhar masala and oregano flakes. Leave to marinate overnight ideally or for atleast 2 hours
Slice the apricots and cherries finely.
Heat a non-stick pan and add in the oil. When the oil is hot, add in the chicken thighs and cook until the skin is sealed and is lightly brown. Remove the thighs from the pan.
In the same pan, add in the orange and apple juice and let it come to a simmer. Add in the chicken stock (don't use pre-packaged stock but rather the stock you have saved up from cooking chicken previously. If you don't have this then water will do fine) and mix well.
Add in the chicken into the pan again along with the cherries and apricots.
Mix well and cover the pan to cook the thighs. When the chicken is almost cooked, open the pan and mix well again cooking for another 6 -7 mins uncovered so as to form a thick gravy.
Serve by itself with crusty bread or along with some roast vegetables and hung curd.