Here is one that I promised last time
Moroccan Chicken.
Ingredients
8 pieces chicken (legs and thighs) skinned
1 medium onion chopped
2 cloves garlic grated
2tsp ground coriander
1tsp cinnamon
1tsp turmeric
2 tsp cumin (I sometimes use less)
1 400g tin chopped tomatoes
100g (ish) sultanas
100g (ish) dried apricots
400ml chicken stock
Fry off the chicken in a couple of Tbsp of olive oil in a large saucepan or casserole. I get the butcher to separate the thighs and legs and skin them for me, saves me the hassle.
You just want to seal and brown the meat, so a couple of minutes each side will do. Have the oil quite hot. It will spit like crazy so keep the kids away for this. A pan guard (looks like a flat sieve) is really handy for this.
Remove the chicken to a plate and fry the onion in the oil. I add another tablespoon for this. You want to sweat the onion so lower the heat and don't allow the onion to colour. Add the garlic and cook for a few minutes.
Add the spices and cook for a couple of minutes. The smell at this stage is GORGEOUS!
Add the chicken back to the onion and now throw in the rest of the ingredients; tomatoes, fruit, stock.
Bring to the boil, cover and reduce to a simmer for about 40 minutes. But you can leave it for and hour. It is lovely reheated too.
This is nice with mashed potatoes or basmati rice cooked in chicken or vegetable stock.
Apart from the chicken, all the ingredients you can have in the cupboard. And it is dead cheap. My local butcher does 6 chicken legs (thighs attached) for a fiver. That serves 12 portions so about 4-5 people.
