Category
Main
Serves
4
Prep
10 minutes
Cook
30 minutes
Ingredients
8 small or 6 large chicken thighs skin on2 tbsp olive oil 1 large onion finely chopped2 garlic cloves minced1tsp paprika½ tsp Ras El Hanout spice blend250ml clear apple juice 125ml hot chicken stock14 soft dried apricots SaltTo serve – rice and coriander leaves
Instructions
- Heat 1 tbsp olive oil in the frying pan over medium heat and brown the chicken for about 2-3 minutes on each side. Transfer the chicken to a bowl and set aside
- Heat the remaining oil to the frying pan, before adding in the onion and garlic and cooking for about 5 minutes till the onions are soft. ,Stir in the paprika and Ras El Hanout, fry for about 30 seconds until fragrant before adding in the apple juice and chicken stock. Bring to the boil, reduce heat to low, add in the chicken and apricots and simmer for about 20 minutes until the chicken is cooked through
- Adjust seasoning before serving with some rice, coriander and almonds.
Serves : 4
Preparation time : 10 minutes
Cooking time : 32 minutes
Kit used : 28cm I ♥ Poultry Fry pan
Ingredients
8 small or 6 large chicken thighs, skin on
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1tsp paprika
½ tsp Ras El Hanout spice blend
250ml clear apple juice
125ml hot chicken stock
14 soft dried apricots
Salt
To serve – rice and coriander leaves
Method
Heat 1 tbsp olive oil in the frying pan over medium heat and brown the chicken for about 2-3 minutes on each side. Transfer the chicken to a bowl and set aside.
Heat the remaining oil to the frying pan, before adding in the onion and garlic and cooking for about 5 minutes till the onions are soft.
Stir in the paprika and Ras El Hanout, fry for about 30 seconds until fragrant before adding in the apple juice and chicken stock. Bring to the boil, reduce heat to low, add in the chicken and apricots and simmer for about 20 minutes until the chicken is cooked through.
Adjust seasoning before serving with some rice, coriander and almonds
