Spicy Moroccan Chicken Thighs
(Serves 4)
Ingredients:
8 boneless chicken thighs (skinned)
1 onion thin sliced
1 tsp cumin
1 tsp ginger
1 tsp coriander
1 tsp chilli flakes
1 clove garlic (chopped fine)
1 tsp garam masala
1 table spoon butter
1 table spoon olive oil
8 oz (226g) packet dried apricots
1 14 oz tin chick peas
½ pint (0.24 ltr) chicken broth
Salt & black pepper to season
Preparation:
Into a hot saucepan add the butter and oil, then fry the chicken for 5-10 minutes until browned. Remove excess fat, leaving just a little.
Remove the chicken then add the onion and garlic, along with the other spices fry for 3-4 minutes until softened then add the chicken broth, and chicken pieces.
Cover with a lid, Salt & pepper to season and cook for 35-40 minutes. Add the chickpeas and apricots; then simmer for further 15 minutes.
Serve on a bed of brown rice or couscous
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