I’m away in Sunny Mallorca at the moment, but I hear that the weather is scheduled to be pretty miserable at home. So here is something comforting and aromatic, perfect to lift the mood, even on a gloomy day. Apricots are in season and incredible just now, but if you can’t find fresh, then use 5-8 chopped dried apricots.
2 onions - roughly chopped
4 cloves garlic - crushed
2 teaspoons grated ginger
2 preserved lemons - finely chopped
1 tablespoon ras el hanout
2 teaspoons ground cumin
1 cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons honey
8 chicken thighs
4 fresh apricots - halves and stone removed
1 pinch saffron
500ml chicken stock (hot)
200g tomatoes - roughly chopped
1/2 tin chickpeas - rinsed and drained
2 handfuls of olives
Coriander to serve
Preheat the oven to 190 degrees.
Start by sprinkling the chicken with 1 teaspoon of the ras el hanout. Colour in a pan skin side down for 5- 10 minutes the colour the other side. Remove from the pan and set aside. Add the onion to the pan and cook until soft. Now add the garlic and ginger for 2 minutes. Add the spices and cook for a minute stirring occasionally. Dissolve the saffron in the stock and leave to infuse. Add the preserved lemons, honey, tomatoes, olives and chickpeas and stir. Pour in the stock and bring to a gentle simmer. Return the chicken to the pan, skin side up. Squeeze in the apricots flat side up. And into the oven for 45mins - 1 hour.