TURKISH APRICOT CHICKEN

 

 

This is an updated and spicy version of an old 70's favourite.

Thanks to Better Homes and Garden.

Serves 4

 

2 tsp sea salt

2 tsp ground cinnamon

1 tsp dried chilli flakes

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp freshly ground black pepper

2 tsp ground turmeric

8 pieces bone-in chicken thighs

  (free range)

100ml olive oil

1 brown onion, finely diced

100g fresh ginger, peeled and cut into thin matchsticks

5 garlic cloves, bruised

2 green chillies, split lengthways

2 tbs tomato paste

2 pinch saffron threads

5 thyme sprigs

Finely grated zest and juice of 1 lemon

2 tbs honey

250g dried apricots, diced

200ml white wine

2 chicken stock cubes

Fresh mint

 

1.  Put sea salt, cumin, chilli flakes, cinnamon, coriander, pepper and turmeric in a large plastic bag. Add chicken and shake to coat.

 

2. Heat oil in 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, saffron, thyme, lemon zest and juice, honey, apricots and wine. Stir, bring to a simmer, then return chicken to pan.

 

3. Add stock cubes and just enough water to cover the chicken. Cover and simmer over 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.

 

Serve with couscous and natural yoghurt.

 

Tip: I like to grind the spices rather than use already ground as the aroma fills the kitchen as you grind!

 

Cutlets