Recipe by Scott Hannigan
A delicious one-pot wonder. Easy and delicious. This recipe was given to me by a French friend who brought the dish to work one day for lunch. It comes from a recipe book he bought on a trip to Morocco. I was very intrigued by the spicy, peppery, fruity aroma. The original contained much more fruit and honey but he recommended the levels I have here. This dish is delicious served in the authentic way on a bed of couscous but if you don't have any on hand rice will do. From the same book see my Chicken and Fennel #220204
Top Review by Sam F.
Wonderful winter meal! I recommend brining the chicken first (i did 24 hours in a broth of kosher salt, sugar, and fennel.) The flavors are nice, very sweet and savory. A great recipe to double or triple for many guests!
- 4 boneless skinless chicken thighs
- 2 onions, chopped
- 2 tablespoons olive oil
- 6 dried apricots
- 6 pitted prunes
- 1 -2 tablespoon raisins or 1 -2 tablespoon sultana
- 1⁄2 teaspoon salt
- 1 teaspoon turmeric
- 2 teaspoons ground black pepper
- 1 tablespoon honey
- 2 teaspoons cinnamon
- 1⁄2 lemon, juice of
- 2 cups chicken stock
- 1 -2 tablespoon flour or 1 -2 tablespoon cornflour
Directions See How It's Made
- Brown chicken in the olive oil. Remove chicken from pan.
- In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
- Replace the chicken.
- Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
- Cover and simmer slowly for at least an hour.
- In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
- Add the paste to the stew, stirring gently.
- Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
- During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.