Yes I know what you’re thinking…but trust me on this, this Apricot Chicken has been dragged kicking and screaming into the 21st century. Put plainly … this is Gooooddddd!
Serves 4 -6
2 tsp sea salt;
2 tsp ground cumin;
1 tsp dried chilli flakes;
2 tsp ground cinnamon;
2 tsp ground coriander seeds;
1 tsp black pepper;
2 tsp ground turmeric ;
8 pieces of chicken, left with bones on, such as casserole pieces, drumsticks or thighs;
1/4 cup olive oil;
1 brown onion, finely diced;
1 large knob of ginger (about 6 cm long), peeled, cut into match sticks;
5 garlic cloves, sliced;
2 green chillies, split lengthways, de-seeded;
2 tbsp tomato paste;
2-3 thyme sprigs;
finely grated zest and juice of 1 lemon;
2 tbsp honey;
250g dried apricots, diced;
200ml white wine or apple juice;
2 chicken stock cubes OR 2 cups chicken stock;
a small handful cashews OR blanched almonds, if you have them
Put sea salt, cumin, chilli flakes, cinnamon, coriander, pepper and turmeric in a large plastic bag. Add chicken and shake to coat.
Heat oil in a large heavy-based pan over a high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onion, ginger, garlic and chilli and cook for 3 minutes. Add tomato paste, thyme, lemon zest and juice, honey, apricots and wine. Stir, bring to a simmer, then return chicken to pan.
Add stock and just enough water to cover chicken. Cover and simmer over a medium heat for 10 minutes. Uncover, simmer for a further 25-30 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Garnish with mint if you have it.
Serve with couscous and a dollop of plain yoghurt.
- I used sour cream and parsley to garnish
- Served with plain white rice
- I reduced the chilli to half a chilli so everyone was able to eat it
- I also did not put the dried chilli into the spice mix that covers the chicken
Put this on your to cook list … it’s a big winner here.
Recipe from 120dollarfoodchallenge blog.