Chicken and apricot stew with gentle spices
Children also love this mildly spiced curry. The apricots add a fruity sweetness that lifts the stew deliciously. Serve with a big bowl of pilaf rice.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
175g (6oz) dried apricots
1/2 - 3/4 tsp crushed chilli flakes or Aleppo pepper
1 tsp ground cumin
1 tsp ground coriander
4 cloves
4 green cardamom pods, lightly crushed
1 tbsp garlic, crushed
1 tbsp fresh ginger, peeled and finely grated
50ml (2fl oz) sunflower oil
5cm (2 inch) of cinnamon bark
270g (scant 9oz) onions, finely chopped
1 1/2 tsp salt
1.3kg (3lbs) boneless, skinless chicken thighs, diced in 2.5cm (1 inch) pieces
10 cherry tomatoes, peeled and quartered
2 tbsp concentrated tomato purée mixed with 125ml (4 1/2fl oz) water
Garnish
3 tablespoons coarsely chopped coriander
Method
Soak the apricots overnight in 450ml (16fl oz) cold water, or if you are in a hurry soak them in hot water for 2 - 3 hours.
To make the masala, combine the chilli flakes or Aleppo pepper, cumin, coriander, cloves, cardamom, garlic and ginger in a small bowl. Add 50ml (2fl oz) water and stir to make a spice paste.
Heat the oil in a large sauté pan over a medium heat and add the cinnamon. Add the chopped onions and salt. Cover and sweat for 4 - 5 minutes until the onion is a little soft. Stir in the spice masala. Add the chicken, toss to coat and cook for 4 - 5 minutes. Add the apricots with their soaking liquid, quartered cherry tomatoes and tomato purée.
Cover and simmer for about 30 minutes until the chicken is cooked through. You may need to reduce the liquid by removing the lid halfway through the cooking.
Season to taste. Serve in a warm bowl, sprinkled with lots of freshly chopped coriander. We serve it with pilaf rice and a green salad.
