Ingredients
- 8 large chicken thighs or 1 x 1.35kg chicken, jointed into 8 pieces, skinned
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp ground ginger
- 1 cinnamon stick
- Pinch dried chilli flakes
- 1 x 400g tin chopped tomatoes
- 1 tbsp runny honey
- Large pinch saffron
- 300ml hot chicken stock
- 2 strips orange peel
- 100g dried apricots
- 25g flaked almonds, toasted
- 2 tbsp coriander, roughly chopped
Instructions
- Heat the olive oil in a large casserole or saucepan that will hold all the chicken. Add the onion and garlic and cook for 5 minutes on a medium heat until soft. Add the cumin, ginger, cinnamon and chilli flakes and cook for another minute until fragrant. Add the tomatoes and honey. Stir well. Crumble the saffron into the chicken stock and add to the pan along with the orange peel. Bring everything to the boil and season with salt and a little pepper. Add the chicken pieces and apricots to the sauce, reduce the heat to a simmer and cook, partially covered for 35-40 minutes or until the chicken is cooked through.
- Sprinkle the chopped coriander and almonds over the top and serve with couscous.
