Ingredients
- 4 tbsps olive oil
- 4 large free range chicken legs
- 3 large onions peeled and sliced
- 4 plump garlic cloves peeled and crushed
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 150 ml vegetable stock
- 1 small bunch fresh coriander tied together with kitchen string
- 400 g canned chickpeas rinsed and drained
- 120 g dried apricots
- 100 g blanched almonds
- chopped flat leaf parsley to garnish
- couscous to serve
Servings:
Instructions
- Heat 2tbsps olive oil in a large saucepan over a medium high heat until the oil is very hot. Add the chicken legs skin side down and sear for about 5 minutes until golden brown. Transfer to a dish and set aside.
- Reduce heat to medium low and heat the remaining 2 tbsps of oil. Add the onions then cover the pan and leave to cook for about 15 minutes until soft and translucent, stirring from time to time.
- Add the garlic, turmeric, salt and pepper and cook for 5 minutes, stirring occasionally, before returning the chicken to the pan. Pour in the stock and add the coriander bouquet. Bring to the boil over a high heat then reduce the heat to medium low and leave to simmer gently for 30 minutes.
- Remove and discard the coriander bouquet. Add the chickpeas, apricots and almonds and stir well. Return to the boil over a high heat then cover the pan and reduce heat to medium low. Simmer for a further 30 minutes, keeping an eye on the liquid and adding a little more water if needed.
- When the chicken is fully cooked garnish with the chopped parsley and serve with couscous.
Share this Recipe
Powered byWP Ultimate Recipe