Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (skinless, boneless)
  • 12 dried apricots (deseeded, whole or roughly chopped)
  • 1x14.11oz can chickpeas (reserve chickpea water)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • ⅔ cup passata
  • 2 tablespoons tomato puree
  • 1-2 tablespoons apricot jam
  • 2 tablespoons olive oil
  • ½ cup chicken stock
  • 1 teaspoon ground cumin and paprika (each)
  • ¼ teaspoon ground ginger, cayenne pepper, cinnamon and allspice (each)
  • Salt and pepper to taste
  • Cilantro/fresh coriander, parsley or mint for garnish (plus almond flakes)

Instruction

  • In a large shallow dish heat up 2 tablespoons of oil, add the spices, stir then add the onion and garlic and cook gently for 3 minutes until softened stirring frequently.  Push the mixture to the sides, add the chicken thighs and cook for 2 minutes on each side. 
  • Add the chickpeas (plus chickpea water), passata, tomato puree, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often. 
  • Remove from the heat, adjust the seasoning if needed (and a splash of water if the sauce is too thick), scatter freshly chopped herbs and flaked almonds over the whole thing and enjoy!