Chicken With Apricots And Cumin

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 8 chicken thighs
• 1 onion, sliced
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 300 ml chicken stock
• 3 carrots, halved crossways, then each half into halves
• 1 fennel bulb, halved lengthways, then sliced
• 300 g apricots, stoned and quartered
• salt and pepper
• chopped fennel leaves, from the bulb to garnish or herb fennel, to garnish

Recipe

• 1 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.
• 2 add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.
• 3 stir in all the spices and fry for 1 minute, then add the stock.
• 4 return the chicken to the casserole together with the carrots and fennel.
• 5 bring to the boil.
• 6 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.
• 7 add the apricots to the casserole and stir gently to mix. simmer over a low heat for a further 5 minutes.
• 8 season to taste with salt and pepper. sprinkle with the fennel leaves and serve with rice or potatoes.