Chicken With Apricots and Cumin

• sunflower oil↗2 tablespoons
• chicken thighs↗8
• onion, sliced↗1
• garlic cloves, chopped↗2
• ground cumin↗2 teaspoons
• ground coriander↗2 teaspoons
• chicken stock↗300 ml
• carrots, halved crossways, then each half into halves↗3
• fennel bulb, halved lengthways, then sliced↗1
• apricots, stoned and quartered↗300 g
• salt and pepper
• chopped fennel leaves, from the bulb to garnish or herb fennel, to garnish

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole and fry the chicken thighs for 5 – 10 minutes, turning occasionally, until golden brown all over. Remove from the pan.

2. 2

   Add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.

3. 3

   Stir in all the spices and fry for 1 minute, then add the stock.

4. 4

   Return the chicken to the casserole together with the carrots and fennel.

5. 5

   Bring to the boil.

6. 6

   Stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.

7. 7

   Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes.

8. 8

   Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.