Thursday, June 8, 2017

Moroccan Spiced Chicken With Tomatoes Saffron And Apricots

Ingredients for 4 servings

½ tsp ground ginger
1 cinnamon stick
1 large onion, finely chopped
1 tbsp olive oil
1 tbsp runny honey
1 tsp ground cumin
1 x 400g (14oz) tin chopped tomatoes
2 garlic cloves, finely chopped
2 strips orange peel
2 tbsp coriander, roughly chopped
8 large chicken thighs or 1 x 3lb (1.35kg) chicken, jointed into 8 pieces, skinned
25g (1oz) flaked almonds, toasted
100g (4oz) dried apricots
300ml (½ pt) hot chicken stock
Large pinch saffron
Pinch dried chilli flakes


Heat the olive oil in a large casserole or saucepan that will hold all the chicken. Add the onion and garlic and cook for 5 minutes on a medium heat until soft. Add the cumin, ginger, cinnamon and chilli flakes and cook for another minute until fragrant. Add the tomatoes and honey. Stir well. Crumble the saffron into the chicken stock and add to the pan along with the orange peel. Bring everything to the boil and season with salt and a little pepper. Add the chicken pieces  and apricots to the sauce, reduce the heat to a simmer and cook, partially covered for 35-40 minutes or until the chicken is cooked through.

Sprinkle the chopped coriander and almonds over the top and serve with couscous.

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