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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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