Special offer Chicken Thighs were the foundation of this recipe. We also had half a pick of dried Apricots loitering in the fridge. We also made some Preserved Lemon a while ago.

Ingredients:-

4 Chicken Thighs, seasoned with Salt & Pepper
1 Onion, sliced
100g of Dried Apricots
2 Cloves of Garlic, minced
1 Cinnamon Stick
1 Tin of Chopped Tomatoes
1 Tin of Chickpeas, drained
1 Tbsp of Preserved Lemon, minced
Oil to fry

Spice mix ingredients:-

(Ras El Hanout)

1 Tsp of Salt
¾ of a Tsp of Ground Cumin
¾ of a Tsp of Ground Ginger
¾ of a Tsp of freshly Ground Black Pepper
1/ a Tsp of Allspice
¼ of a Tsp of Ground Cinnamon
¼ of a Tsp of Ground Coriander
1/8 of a Tsp of Ground Cloves

Method:-

(1) Soak the Apricots in boiling water for 30 minutes and then drain.
(2) Season the Chicken, heat Oil over a high heat and add the Chicken skin side down.
(3) Cook for 5 minutes until the skin is golden brown.
(4) Turn the Chicken over and cook for a further 2 minutes.
(5) Remove and set aside.
(6) Reduce the heat to medium and add the Onions and fry until softened.
(7) Add the Garlic and cook for a further minute.
(8) Add the Spice Mix and stir well.
(9) Add the Cinnamon Stick, Tomatoes, Chickpeas, Apricots, Stock and Preserved Lemon, stirring well.
(10) Place the Chicken on the top skin side up.
(11) Increase the heat bringing the liquid to the boil and cover for 5 minutes.
(12) Remove the lib and allow to simmer for 20 minutes or until the Chicken is cooked through.

We garnished ours with a bit of Parsley from the balcony and served with mixed Rice. The favours really worked together and the citrus hit from the Preserved Lemon really lifted it.