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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