
Denise says:
- This is a great Moroccan chicken dish with a fantastic combination of flavours – the sweetness of the apricots and peppers is perfectly balanced with the acidity of the lemon and warming spices.
- Enjoy with basmati rice or cous cous.
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Serves: 6 people
Ingredients:
- 1 tablespoon olive oil
- 2 red onions – finely sliced
- 4 garlic cloves – finely chopped
- 40g ginger – peeled and finely grated
- 2 teaspoons ground cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon smoked sweet paprika
- 6 large chicken thighs – skin on
- 2 red peppers – deseeded and cut into cubes
- 1 large lemon – cut into 6 thick slices
- 100g green olives – stoned
- 250ml chicken stock
- 6 dried apricots – chopped
- ½ fresh red chilli – chopped (optional)
- Garnish:
- 100g flaked almonds – toasted
- 20g fresh parsley – chopped
Method
- Heat a deep frying pan with olive oil and gently cook the onions for 5 minutes or until softened. Add the garlic, ginger and spices, and fry for 1 minute more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock and apricots (and chilli, if using). Simmer with the lid on for about 40 minutes or until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tablespoons of water.
- Season to taste and top with parsley and the toasted almonds to serve.
Tagged in: apricot, Buffet, Chicken, dinner, Garlic, Ginger, Green Olives, lemon, Moroccan, Parsley, Red Onions, red peppers