Chicken With Apricots and Cumin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the oil in a large flameproof casserole and fry the chicken thighs for 5 – 10 minutes, turning occasionally, until golden brown all over. Remove from the pan.
  • Add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.
  • Stir in all the spices and fry for 1 minute, then add the stock.
  • Return the chicken to the casserole together with the carrots and fennel.
  • Bring to the boil.
  • Stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.
  • Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes.
  • Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.
Advertisement