Ingredients
- 4 skinned chicken thighs
- 1 sliced onion
- 2 crushed cloves of garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 5 fl oz (150 ml) chicken stock
- 1 thinly sliced carrot
- 1 chopped bulb fennel
- 5 1/3 oz (150g) quartered apricots
- Salt, pepper and spray oil
Method
- Heat the oil and fry the chicken 5-10 minutes until golden brown all over.
- Remove it from the pan.
- Add more oil if needed then add the onion and garlic and brown.
- Stir well then cover and simmer 5 minutes more.
- Add the apricots and stir gently.
- Simmer 5 more minutes.
- If there is too much liquid, boil to reduce before adding the apricots.
- Season with salt and black pepper to taste.