Moroccan-spiced chicken
| Serves: | 4 |
Ingredients
- salt and freshly ground black pepper
- 4 tbsp fresh coriander leaves, roughly chopped
- to serve raw flaked almonds, toasted
- 50 g dried apricots
- 8 skinless chicken thighs
- 2 strips orange peel
- 300 ml chicken stock, warmed
- 1 large onion, finely chopped
- a large pinch saffron
- 5 tbsp honey
- 1 x 400 g tin chopped tomatoes
- a pinch dried chilli flakes
- 1 cinnamon stick
- 1/2 tsp ground ginger
- 2 tsp ground cumin
- 6 garlic cloves, finely chopped
- olive oil
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Cooking Instructions
- Heat the olive oil in a large casserole dish or saucepan. Add the onion and garlic and cook for 5 minutes on a medium heat until soft.
- Add the cumin, ginger, cinnamon stick and chilli flakes and cook for another minute until fragrant.
- Add the tomatoes and honey and stir well.
- Crumble the saffron into the chicken stock and add to the casserole dish or saucepan along with the orange peel. Bring everything to a 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. Remove the cinnamon stick.
- To serve, sprinkle the chopped coriander and almonds over the chicken.
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